| 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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