Cake: Sift flour once, measure and add baking powder and salt. Sift three more times. Cream shortening or butter and sugar until light. Add flour alternately with milk in small amounts, beating after each addition.Add vanilla. Beat egg whites until they stand in moist peaks, stir in well. Bake im 4 greased pans in moderate oven, 375 degrees for 25 minutes. Filling: Mix sugar and flour together. Beat yellows of eggs well. Add sugar and flour mixture, then add drained crushed pineapple. Cook in double boiler until mixture is thick. Cool and spread between cake layers. Let stand several hours before frosting the cake. Frosting: Combine egg whites, sugar, karo, and water in top of double boiler, beating with portable mixer until mixed. Place over rapidldy boileing water. beat constantly with egg beater and cook 7 minutes (or more) until frosting will stand in peaks. Remove from boiling water, add vanilla and beat until thick enough to spread on tops and sides of cake. NOTES : Do not make frosting in aluminum pan because it will be grey. Recipe by: Ruby Payne Posted to Bakery-Shoppe Digest V1 #207 by Pamela Morrisson
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|Serving Size: 1 Serving (6411g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2413 (12%)|
|Amt Per Serving||% DV|
|Total Fat 268.1g||358 %|
|Saturated Fat 144.9g||725 %|
|Monounsaturated Fat 80.9g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 3851.8mg||1185 %|
|Sodium 4922mg||170 %|
|Potassium 3515.2mg||93 %|
|Total Carbohydrate 4348.9g||1279 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 4332.3g|
|Protein 253.3g||362 %|
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Calories per serving: 20423
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