Pineapple Layer Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1/2 cup shortening
• 1 2/3 cups sugar
• 3 egg yolks
• 1 egg
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 (8 ounce) can crushed pineapple
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 1 1/2 cups sugar
• 2 egg whites
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Recipe

• 1 in a mixing bowl, cream shortening and sugar.
• 2 add egg yolks and egg,one at a time, beating well after each.
• 3 combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk.
• 4 beat in vanilla.
• 5 pour into two greased and floured 9-in.round cake pans.
• 6 bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• 7 cool for 10 minutes before removing from pans to wire racks.
• 8 in a saucepan, combine the sugar, cornstarch and salt.
• 9 drain pineapple, reserving juice.
• 10 add pineapple to pan.
• 11 add water to juice to measure 3/4 cup; pour into pan and mix well.
• 12 bring to a boil over medium heat; cook and stir for 2 minutes.
• 13 remove from the heat.
• 14 add butter and lemon juice.
• 15 cool completely.
• 16 for frosting, in a heavy saucepan or double boiler, combine sugar,egg whites, water and cream of tartar.
• 17 with a portable mixer, beat mixture on low speed over low heat until frosting reaches 160, about 8-10 minutes.
• 18 pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside.
• 19 set aside a third of the filling.
• 20 spread remaining filling between cake layers.
• 21 spread reserved filling in a 4-in. circle in the center of top layer.
• 22 frost the sides of cake and around the filling on top.
• 23 yield: 12 servings.