Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Margarine |
2½ cup | Sugar |
5 \N | Egg yolks; well beaten |
1 cup | Buttermilk |
1 teaspoon | Soda |
2 cups | Sifted flour |
4 tablespoons | Cocoa; sifted |
1 teaspoon | Vanilla |
2½ cup | Sugar |
1 can | (small) evaporated milk |
4 tablespoons | Light corn syrup |
1 \N | Lump of butter |
1 can | (small) crushed pineapple; drained |
\N \N | Pecan halves |
FROSTING
Cream margarine and sugar; add other ingredients, mix well. Beat egg whites until stiff. Fold into mixture. Bake in 2 well greased cake pans at 350 degrees approximately 30 minutes. Cool.
To make frosting: Boil together 2-½ cups sugar, evaporated milk, syrup and butter. Brown lightly in a heavy skillet, ¾ cup sugar; add to the boiling mixture. Cook to a soft ball stage; cool and beat.
Place crushed pineapple between layers. Ice cake with frosting. Decorate top with pecan halves.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .