Mix pineapple, sugar & cornstarch; cook until thick & clear. Cool. Scald milk & let cool to lukewarm, then add sugar & yeast & set aside. Mix flour & margarine & work as for a pie pastry. Add beaten egg yolks & conbine the flour mixture with the yeast & milk; stir well. Dough should be easy to handle without sticking to hands. Spread half of dough on a well greased 11x15-inch cookie sheet. Spread pineapple filling on dough. Spread remaining dough on waxed paper, flip over top of filling & remove waxed paper. Pinch edges of dough together & let stand in a warm place for 20 minutes. Bake at 350 for 30 minutes. Combine frosting ingredients & spread on cake, sprinkling with nuts. MRS WILLIE (MEIKE) MOORE From the
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 8|
|Calories from Fat: 671 (60%)|
|Amt Per Serving||% DV|
|Total Fat 74.6g||99 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 34.4g|
|Polyunsanturated Fat 19.1g|
|Cholesterol 642.1mg||198 %|
|Sodium 727.5mg||25 %|
|Potassium 269.7mg||7 %|
|Total Carbohydrate 98.6g||29 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 96.5g|
|Protein 14.9g||21 %|
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Calories per serving: 1111
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