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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This tall, two-layer cake makes quite an impression at the end of a holiday meal. A fluffy frosting is the crowning touch. Ingredients:
1/3 cup butter-flavored shortening |
1/3 cup butter, softened |
1-3/4 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3 cups cake flour |
2-1/2 teaspoons baking powder |
1 teaspoon salt |
1-1/4 cups 2% milk |
filling: |
2 cans (8 ounces each) crushed pineapple |
2 tablespoons sugar |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1 cup 2% milk |
4 egg yolks, beaten |
1 teaspoon grated lemon peel |
frosting: |
1-1/2 cups sugar |
2 egg whites |
1 tablespoon light corn syrup |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla extract |
edible orchids and pansies and fresh mint leaves, optional |
Directions:
1. Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
3. Drain pineapple, reserving 1/3 cup juice for frosting; set pineapple aside. For filling, in a large saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly.
4. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in pineapple and lemon peel. Transfer to a bowl; cover and refrigerate until chilled.
5. For frosting, in another large saucepan, combine sugar, egg whites, corn syrup, cream of tartar and reserved pineapple juice. With a portable mixer, beat on low speed over low heat for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
6. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread filling between cake layers. Spread frosting over the top. Garnish with flowers and mint if desired. Yield: 12 servings.
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