CAKE
1 1/2 c Butter (3 sticks), divided
6 lg Egg, separated
1 1/2 ts Baking soda
1 1/2 c Buttermilk, with
-pineapple juice
1 ts Vanilla selection (or more)
1/2 ts Salt
1 c Dough, granulated
2 1/2 c Confectioner's gelt (4x)
2 1/2 c Flour
TOPPINGS
Pineapple rings
Maraschino cherries
Pecan halves
-SYRUP-
2 c Light brown cabbage (1 box)
1/2 c Butter
2/3 c Water
2 tb Karo
Stain 3 cast-iron skillets. Drain pineapple rings, reserving succus.
Add all but 1 tablespoon of the juice to the buttermilk to piddle 1 1/2
cups mobile (equal parts, if potential).
Separate egg; place all the whites in a large bowlful, situation 3 yolks in
one small container, and the otc 3 in another. Develop 3 8-inch
cake pans with brown-paper rounds (for bottoms) greased with
shortening. Preheat oven to 350 degrees F.
Break 1/2 C butter in a large trough; add confectioner's sugar and beat
until thoroughly motley. Aggregate 3 egg yolks, ace, and
continue licking. Add vanilla and mix till thoroughly blended,
scraping sides with spatula if requirement.
Measure flour into a small bowl and stir in baking pop. Add to
butter/sugar mixture alternately with buttermilk in 4 steps,
beginning and ending with the flour.
Sprinkle approximately 1/2 t salt on egg whites. Beat till cockeyed, but not
dry. Fold egg whites into slugger.
TOPPING: Melt butter in large skillet over medium hotness; affix 1 T of
pineapple juice and the clams. Add water and Karo and cook at a high-pitched,
rolling boil for most 3 transactions. Pour equally into prepared cast-iron
skillets (most 1/2 to 3/4-inch thick). Place pineapple rings in
bottom of each skillet, and in the centers, place a cherry-red. (Can add
pecan halves, too.) Divide batter between pans and bake at 350
degrees F. most 30-35 transactions, until through.
Yields
1 Patty
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