Hello Everybody! Last night I promised the recipe to this oh so fabulous cake! My mother-n-law gave it to me years ago! Before my husband and I were even married! It's his favorite cake! For years I didn't make it for him because the kids always wanted chocolate cake with chocolate icing which my husband loves too! I made it one year for my boss on her 49th birthday; my dear friend who was my manager at Curves. She's the one working at the jewelry shoppe now! You know, the one who got my hubby to get me that amethyst ring for our anniversary! Come to think of it...I ought to make her one now just to thank her!
Of course I'm linking to Michael's wonderful blog http://designsbygollum.blogspot.com. Be sure and check out all the wonderful recipes everyone else is sharing today!
My menu for my husbands 51st birthday was a wonderful pork tenderloin out of Southern Living's cookbook, the DH's favorite potatoes out of the Silver Palate Cookbook from way back, and a great salad I got out of Better Homes and Gardens magazine! I served a wonderful Zinfadel from the wineries at the Biltmore Estate! I am usually a Merlot lady myself but this was perfect! And it had such a beautiful pink color too it! Okay, for the moment you've been waiting for! (sorry I didn't take pics of the food!)
Favorite Pineapple Cake:
1 yellow cake mix
1 15 oz. can crushed pineapple
1 pint sour cream
4 tbsp. corn starch
1/2 to 1 cup sugar ( I used 3/4 cup)
Make the cake as directed on the box. It helps to oil and flour the pans for easy release. Let cool thouroughly. I made the cake 2 days in advance and wrapped well in saran wrap and you can either freeze or store layers in refridgerator. Cut each layer in half with serrated knife before adding filling.
To make filling: In med. saucepan combine sugar and cornstarch. Add pineapple (juice too) and cook carefully until thickened. Try not to burn! Cool completely and then add sour cream stirring slowly to blend well. Fill between halved layers of cake. FYI: I actually forgot to add sour cream this time but it was still delicious!
Cooked White Fluffy Icing:
In top of double boiler combine:
2 egg whites
1 1/2 cups of sugar
1/4 tsp. cream of tartar
1/3 cup water
Beat with hand mixer until icing forms stiff peaks. Yes, this may take a while! But it is worth it! Let cool slightly and fold in 1 tsp. of vanilla extract. When cooled, ice your cake as normal.
This is a cake made best atleast 1 night before serving! Enjoy!