glazed pineapple cake with white frosting
Cream the butter and salt.
Add beaten egg yolks.
Sift the flour, baking powder, and salt; add to creamed mixture alternately with milkl.
Fold in stiffly beaten egg whites, then divide the mixture into three cake pans lightly oiled and lightly floiured.
Bake at 400 degrees for 25 minutes (or 30, depending on your oven).
Drain the pineapple, saving the juice.
Add sugar, flour and butter to the juice.
Cook until thick, then add pineapple.
Spread on all three hot cake layers.
Place all ingredients except vanilla in double broiler.
Cook mixture over boiling water, mixing with an electric mixer or rotary beater.
Beat until mixture forms peaks, about seven minutes.
Turn the burner off, and add the vanilla.
Beat until spreading consistency (thick peaks, easy to spread on a glazed warm cake).
The calories are estimated. Instead of using all white granulated sugar, I used half granulated and half Truvia to cut the calories.
Also, the baking time may vary, depending on your type of oven. I baked in a gas oven for 30 minutes. However, the cakes should have been taken out of the oven after 25 minutes because one of the cakes was almost burnt along the edge.