Restaurant Springfield, MO - Breakfast - Lunch - Catering - Wedding Cakes

Italian Wedding Cake

Newsletter from October 30, 2009

New Hours at Lola's

New Hours

Saturdays Open all Day 8-8
Full menu for Lunch and Dinner featuring Evening Dinner Meal


Along with delicious meals, we offer many other services:

-Catering Trays
-Wedding Cakes
-Boxed Lunches
-Meeting rooms available for your special event/business session
-Whole Cakes, Pies and Cheesecakes
-Pastry and Dessert Trays


(417) 725-9225

110 N Fort St
Nixa, MO 65714

Email Lola's Pastries & Eatery

Saturday, Oct. 31 Menu:

Bowl of Chili topped with Fritos and Cheese
Served with cornbread.....................$4.99

Special feature:
Kid's Meal...................$ .99
w/ donation of a can of food for Least of These
Meal to consist of:
"Mummy Hot Dog"
Chips, Fruit, Pickle
Gummy Dirt Cake

Kid's Meal for $ .99 w/ donation of a can of food for Least of These

Italian Wedding Cake

Grandma Lola's favorite cake was Italian Wedding Cake. One year for her birthday I told her I would make it for her. I really didn't realize the extra steps this delicious cake has in the recipe, but I bravely took on the task. I learned a very important lesson in baking that day, being you MUST read directions carefully before beginning the recipe! I didn't drain the crushed pineapple and I just dumped the eggs in all at once, and needless to say it was quite a disapointment. She helped me see where I had made my mistakes and then told me it was her best birthday cake ever. Even though it was a mess, she enjoyed it all the same.

Italian Wedding Cake Recipe

  • 1/2 c. buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup margarine
  • 2 cups white sugar
  • 5 egg yolks
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 5 egg whites
  • 1/2 cup drained crushed pineapple
  • 1/2 cup flaked coconut
  • 1 cup chopped pecans
  • 3/4 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 4 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
Grandma's Recipe Box


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  2. In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  3. Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  4. To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.