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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This makes the most elegant looking moist cake, ever. Please refrigerate after making. Ingredients:
1/2 cup reserved pineapple juice (see filliing below) |
1 box white cake mix |
3 eggs |
1/4 cup vegetable oil |
3/4 cup milk |
1 cup sugar |
4 tablespoons flour |
1 (20 ounce) can crushed pineapple with juice (reserve 1/2 cup and set aside) |
2 eggs, beaten |
2 tablespoons fresh lemon juice |
1 tablespoon butter or 1 tablespoon margarine |
1 teaspoon vanilla |
1 1/2 cups sugar |
5 tablespoons water |
2 egg whites |
1 tablespoon light corn syrup |
1 pinch salt |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350F.
2. In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
3. Beat with mixer on low speed, then on medium speed for 3 minutes.
4. Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
5. Cool cakes and cut each layer in half.
6. Filling: Combine sugar and flour and place in medium saucepan.
7. Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
8. Remove from heat and let cool.
9. 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
10. Remove from heat and add vanilla.
11. Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
12. Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
13. Place third layer on top and fill with remaining pineapple filling.
14. Top fourth layer and frost cake top and sides with remaining frosting.
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