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* Exported from MasterCook * Pineapple Cake by Alma Recipe By : Alma Kirkpatrick Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box white cake mix Cake topping: 1 can crushed pineapple in juice 1 tablespoon cornstarch Icing: 1 cup milk 6 tablespoons flour 1 stick margarine 1/2 cup shortening 1 cup sugar 1 dash vanilla extract -- to taste 1 dash almond extract 1 package coconut -- flaked Prepare the white cake mix per package instruction. Pineapple Cake Topping: Combine the pineapple, including the juice from the can, and the cornstarch in a small saucepan. Slowly heat until the mixture thickens and becomes translucent, stirring continuously to keep mixture from burning. Cool thoroughly. Icing: In a small saucepan, combine the milk and flour, one tablespoon at a time. Slowly stir until the mixture becomes thick, being careful not to burn. Cool thoroughly. When the cake, pineapple and flour mixtures have completely cooled finish the icing. Cream the margarine and the shortening together until thoroughly mixed. Begin adding the sugar, a little at a time, alternating with the cooled flour mixture. Continue until all of the sugar and flour mixture is added. Add vanilla and almond extract to taste. Be careful with the almond extract -- it can be over- whelming if you add too much. Once the icing has been created, frost the bottom layer and spread some of the cooled pineapple mixture over the icing. Add the top cake layer, and spread the icing over the top and sides. Finish off by spreading the remaining pineapple mixture over as much of the top of the cake as possible. When finished, you can add flaked coconut on top and sides of the iced cake. S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; September 28, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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