| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1/2 | lb | Butter |
| 2 | c | Sugar |
| 1 | c | Sweet milk |
| 3 | c | Cake flour |
| 1 | ts | Soda |
| 2 | ts | Cream of tartar |
| 1 | ts | Vanilla |
| 8 | Egg whites; stiffly beaten | |
| 1 | cn | (no. 2) crushed pineapple |
| 1 | c | Sweet milk |
| 3 | c | Sugar |
| 3 | tb | Light corn syrup |
| 1/2 | Stick butter | |
| 1 | ts | Vanilla |
INSTRUCTIONS
FILLING Cream sugar and butter until light. Add milk and flour alternately. (Sift flour, cream of tartar and soda together before adding to creamed mixture.) Fold in egg whites; add vanilla. Bake at 350 degrees in 3 greased and floured layer pans. When cakes have cooled, place filling between layers and on top and sides of cake. To make filling: Place pineapple and 1 cup sugar in heavy pot; cook until thick. In another saucepan cook milk, remaining sugar and corn syrup until it reaches the soft ball stage. Add butter and vanilla; mix well. Add pineapple mixture; mix well. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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