| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 | c | Margarine |
| 2 1/2 | c | Sugar |
| 5 | Egg yolks; well beaten | |
| 1 | c | Buttermilk |
| 1 | ts | Soda |
| 2 | c | Sifted flour |
| 4 | tb | Cocoa; sifted |
| 1 | ts | Vanilla |
| 2 1/2 | c | Sugar |
| 1 | cn | (small) evaporated milk |
| 4 | tb | Light corn syrup |
| 1 | Lump of butter | |
| 1 | cn | (small) crushed pineapple; drained |
| Pecan halves |
INSTRUCTIONS
FROSTING Cream margarine and sugar; add other ingredients, mix well. Beat egg whites until stiff. Fold into mixture. Bake in 2 well greased cake pans at 350 degrees approximately 30 minutes. Cool. To make frosting: Boil together 2-1/2 cups sugar, evaporated milk, syrup and butter. Brown lightly in a heavy skillet, 3/4 cup sugar; add to the boiling mixture. Cook to a soft ball stage; cool and beat. Place crushed pineapple between layers. Ice cake with frosting. Decorate top with pecan halves. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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