Pineapple Layer Cake - cooking recipe

Ingredients

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
FILLING
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice
SEVEN-MINUTE FROSTING
1 1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Preparation

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 cake 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.
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.