Yield: 12 Servings
|5 \N||Egg yolks; well beaten|
|2 cups||Sifted flour|
|4 tablespoons||Cocoa; sifted|
|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|
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, .