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
FILLING
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
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,
Yields
12 Servings
