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Pineapple Layer Cake cont.
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1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
In a mixing bowl, cream shortening and sugar. Add egg yolks and egg, one at a
time, beating well after each. Combine the flour, salt, baking powder and baking
soda; add to the creamed mixture alternately with buttermilk. Beat in vanilla.
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 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
or double boiler, combine sugar, egg whites, water and cream of tartar. With a
portable mixer, beat mixture on low speed over low heat until frosting reaches
160°, about 8-10 minutes. Pour into a mixing bowl; add vanilla. beat on high
speed until frosting forms stiff peaks, about 7 minutes; set frosting aside. Set
aside a third of the filling. Spread remaining filling between cake layers.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |