| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (large) of crushed pineapple |
| 2 | Egg yolks | |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Crushed walnuts (optional) |
INSTRUCTIONS
Bake or Purchase an Angel Food Cake and slice it twice to make three layers. Pour on top of each layer the following pineapple sauce. Stir ingredients in pan over stove until bubbly. If not thick enough you can add a small amount apx 1 tsp corn starch (or flour) in 1/8 cup of water stir together and add to pineapple mixture, heat alittle longer while stiring. Cool and layer onto cake. Frosting: Whipped cream with 1 cup sugar and 1 tsp vanilla (OR Cool whip) Mix with your favorite JAM (I use raspberry) approximately 1/2 cup. I actually top each layer and the entire cake with mounds of this cream mixture. Imagination is great on holidays for this cake. Different filing mixtures, and different jams for color. Top with coconut and jelly beans for easter. Use peppermint candies for xmas It's a fun cake to decorate. I have also used a box of jello instead of Jam for the frosting. Obviously lemon for yellow frosting raspberry for red and lime for green. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Aug 19, 1997
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