INGREDIENTS

INSTRUCTIONS

CAKE
TOPPINGS
SYRUP
Grease 3 cast-iron skillets.  Drain pineapple rings, reserving juice. Add
all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups
fluid (equal parts, if possible).
Separate eggs; place all the whites in a large bowl, place 3 yolks in one
small container, and the other 3 in another. Prepare 3 8-inch cake pans
with brown-paper rounds (for bottoms) greased with shortening. Preheat oven
to 350 degrees F.
Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and continue
beating.  Add vanilla and mix till thoroughly blended, scraping sides with
spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.
Sprinkle about 1/2 t salt on egg whites.  Beat till stiff, but not dry.
Fold egg whites into batter.
TOPPING:  Melt butter in large skillet over medium heat; add 1 T of
pineapple juice and the sugar.  Add water and Karo and cook at a high,
rolling boil for about 3 minutes. Pour equally into prepared cast-iron
skillets (about 1/2 to 3/4-inch thick).  Place pineapple rings in bottom of
each skillet, and in the centers, place a cherry. (Can add pecan halves,
too.) Divide batter between pans and bake at 350 degrees F. about 30-35
minutes, until done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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