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Administrator
Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
1/2 cup drained pineapple
1/2 cup pineapple juice
1/2 cup milk
2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
3 tsp. baking powder
2/3 cup shortening
1 cup granulated sugar
3 eggs
1/2 tsp. vanilla
Measure and mix pineapple, pineapple juice and milk.
Sift together flour, salt and baking powder.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with pineapple mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Cool.
Fill with Pineapple Cream Filling and dust with softed icing sugar or frost as desired.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
1/2 cup drained pineapple
1/2 cup pineapple juice
1/2 cup milk
2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
3 tsp. baking powder
2/3 cup shortening
1 cup granulated sugar
3 eggs
1/2 tsp. vanilla
Measure and mix pineapple, pineapple juice and milk.
Sift together flour, salt and baking powder.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with pineapple mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Cool.
Fill with Pineapple Cream Filling and dust with softed icing sugar or frost as desired.