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Hawaiian wedding cake

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Ingredients/Components

vanilla - 1 tsp
chopped pecans - 1 item
flour - 3 c
coconut - 1 item
soda - 1 tsp
powdered sugar - 2 lb
white sugar - 2 c
Crisco shortening - 1/2 c
stick oleo - 1 item
egg yolks, beaten - 5 item
a little milk - 1 item
egg whites, beaten - 5 item
chunk pineapple - 1 (20
buttermilk * - 1 c
Drain pineapple and reserve the juice

How to make hawaiian wedding cake:

*Note: I use dry buttermilk (using the reserved pineapple juice for the water).

Drain pineapple and reserve the juice. Chop pineapple into small pieces. Beat egg whites until stiff; set aside.

Cream sugar, oleo and shortening together. Add egg yolks, then dissolve soda in the pineapple juice. Put in large bowl; it will foam up. Add pineapple and the juice with soda to the first mixture. Add sifted flour and dry buttermilk. Add vanilla and fold in the beaten egg whites. Makes three nine-inch layers. Bake at 350° for 30 to 35 minutes. Cool.Frosting:1 (8 oz.) cream cheese1 stick oleo a little milk1 tsp. vanilla2 lb. powdered sugar Cream the cream cheese and oleo. Add vanilla and powdered sugar. Add milk slowly until you can spread the frosting easily. Frost layers; sprinkle with coconut and pecans. Top with frosting, coconut and pecans.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

Average rating: 4, total votes: 7

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sugar, cream cheese, eggs, chopped pecans, container cool whip