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Ingredients
- FILLING:
- 1/2 cup shortening
- 1-2/3 cups sugar
- 3 egg yolks
- 1 egg
- 2-1/2 cups cake flour
- 4 tsp baking powder
- 1 tsp salt
- 1-1/4 cups buttermilk
- 1/2 tsp vanilla
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1 can (8 ounces) crushed pineapple
- 1 tbsp butter/margarine
- 1 tsp lemon juice
- -MINUTE FROSTING:
- 1-1/2 CUPS SUGAR
- 2 egg whites
- 1/3 cup water
- 1/4 tsp cream of tartar
- 1 tsp vanilla
Details
Servings 12
Preparation
Step 1
In a mixing bowl, cream shortening and sugar. Add egg yolks and egg, one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture allternately with buttermilk. Beat in vanilla. Pour into two greased and floured 9-in round cake pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pans to wire racks. In a saucepan, combine sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Add butter and lemon juice. Cool completely. For frosting, in a heavy saucepan or double boiler, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160, about 8-10 minutes. Pour into a mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside. Set aside a third of filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in circle in the center of top layer. Frost sides of cake and around filling on top.
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