Directions

• In a large bowl, cream shortening and sugar until light and fluffy.
• Add egg yolks and egg, one at a time, beating well after each
• addition. Beat in vanilla. Combine the flour, salt, baking powder
• and baking soda; add to the creamed mixture alternately with
• buttermilk, beating well after each addition.
• Pour into two greased and floured 9-in. round baking pans. Bake at
• 350° for 30-35 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks.
• In a large saucepan, combine the sugar, cornstarch and salt. Drain
• pineapple, reserving juice. Add pineapple to pan. Add water to juice
• to measure 3/4 cup; pour into pan and mix well. Bring to a boil over
• medium heat; cook and stir for 2 minutes. Remove from the heat. Add
• butter and lemon juice. Cool completely.
• For frosting, in a heavy saucepan, combine the sugar, egg whites,
• water and cream of tartar over low heat. With a hand mixer, beat on
• low speed for 1 minute. Continue beating on low over low heat until
• frosting reaches 160°, about 8-10 minutes.
• Pour into a large bowl; add vanilla. Beat on high until frosting
• forms stiff peaks, about 7 minutes; set frosting aside.
• Set aside a third of the filling. Spread remaining filling between
• cake layers. Spread reserved filling in a 4-in. circle in the center
• of top layer. Frost the sides of cake and around the filling on top.
• Yield: 12 servings.