Lemon-Pineapple Cake Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Egg whites | 6 | |
| All purpose flour | 3 1⁄2 Cup (56 tbs) | |
| Baking powder | 2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Lemon-pineapple topping | To Taste (any flavor) |
Nutrition Facts
Serving size: Complete recipe
Calories 5773 Calories from Fat 1914
% Daily Value*
Total Fat 217 g333.2%
Saturated Fat 56.1 g280.5%
Trans Fat 27 g
Cholesterol 22.6 mg7.5%
Sodium 3124.2 mg130.2%
Total Carbohydrates 762 g254.1%
Dietary Fiber 11.8 g47.3%
Sugars 422.9 g
Protein 194 g387.2%
Vitamin A 4.6% Vitamin C 0.44%
Calcium 117.2% Iron 121.9%
*Based on a 2000 Calorie diet
Directions
Add egg whites (at room temperature), one at a time, beating well after each addition.
Combine flour and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix just until blended after each addition.
Stir in vanilla.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and let cool completely.
Spread Lemon-Pineapple Topping between layers and on top and sides of cake.
Chef
