| 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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