| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 2 | c | Sugar |
| 3 | c | Sifted flour |
| 2 | ts | Baking powder |
| 4 | Eggs | |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 1/2 | c | Butter |
| 1 | c | Sugar |
| 1 | cn | (large) crushed pineapple |
INSTRUCTIONS
FROSTING Cream butter and sugar until almost white. Add eggs, one at a time, beating well after each. Sift baking powder with flour. Add sifted flour alternately with milk. Add vanilla. Pour into three 9 inch cake pans and place in a preheated 350 degree oven for 30 minutes or until it springs back in the center when touched. Remove from the oven and cool. Ice. To make frosting; Combine butter and sugar until creamy. Add crushed pineapple. Ice cake making certain that the liquid is used over the cake. Better to serve the following day as liquid has a chance to soak into the cake. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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