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Pineapple Layer Cake
Makes a 9 inch cake

2/3 cup butter or margarine
1 1/2 cups white sugar
1 cup milk
3 cups cake flour
3 teaspoons baking powder
4 egg whites
1/4 teaspoon salt
2 egg yolks
1/4 cup white sugar
2 tablespoons corn starch
1/2 cup pineapple juice
1/2 cup crushed pineapple
1/2 cup chopped nuts

Cream the butter or margarine with 1 1/2 cups sugar in a large
mixing bowl. Sift the flour 4 times with the baking powder. Add
the sifted ingredients alternately with the milk to the creamed
mixture.

Beat the egg whites until they are stiff, but not dry. Fold them
into the batter. Pour the batter into three 9 inch round cake pans.
Bake in a preheated 350 degrees F (175 degrees C) oven for
approximately 30 minutes. Place on wire racks until cool. While
the layers are cooling make the filling.

Combine the egg yolks, 1/4 cup sugar, corn starch, and pineapple
juice in the top of a double boiler. Cook until thick; stir often.
Cool, and spread filling on top of two of the layers. Sprinkle nuts
and crushed pineapple on top of filling. Place these two layers
one on top of the other, and place third layer on the top. Frost
with any white frosting.

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