Easy Recipe Finder
Recipe Feeder
1/2 c butter, softened 2 ts baking powder
1 1/2 c sugar 1/2 ts salt
1 ts vanilla 1/4 c pineapple juice
1 c crushed pineapple undrained 3 ea egg whites, stiffly beaten
2 1/2 c whole wheat pastry flour
8 servings
Cream together butter and sugar. Add vanilla and pineapple. Sift
together flour, baking powder and salt. Alternately add flour and
pineapple juice to the butter mixture. Fold in egg whites. Pour into
lightly buttered 8-inch round layer pans. Bake at 350 degrees for 25-
30 minutes. Let cool slightly; remove from pans and cool on wire
rack. Frost this double-layer cake with Penuche Icing.
Serves 8
1 1/2 c sugar 1/2 ts salt
1 ts vanilla 1/4 c pineapple juice
1 c crushed pineapple undrained 3 ea egg whites, stiffly beaten
2 1/2 c whole wheat pastry flour
8 servings
Cream together butter and sugar. Add vanilla and pineapple. Sift
together flour, baking powder and salt. Alternately add flour and
pineapple juice to the butter mixture. Fold in egg whites. Pour into
lightly buttered 8-inch round layer pans. Bake at 350 degrees for 25-
30 minutes. Let cool slightly; remove from pans and cool on wire
rack. Frost this double-layer cake with Penuche Icing.
Serves 8
