Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Butter |
2 cups | Sugar |
3 cups | Sifted flour |
2 teaspoons | Baking powder |
4 \N | Eggs |
1 cup | Milk |
1 teaspoon | Vanilla |
½ cup | Butter |
1 cup | Sugar |
1 can | (large) crushed pineapple |
FROSTING
Cream butter and sugar until almost white. Add eggs, one at a time, beating well after each. Sift baking powder with flour. Add sifted flour alternately with milk. Add vanilla. Pour into three 9 inch cake pans and place in a preheated 350 degree oven for 30 minutes or until it springs back in the center when touched. Remove from the oven and cool. Ice.
To make frosting; Combine butter and sugar until creamy. Add crushed pineapple. Ice cake making certain that the liquid is used over the cake.
Better to serve the following day as liquid has a chance to soak into the cake.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .