Pineapple Layer Cake

Directions

1. 1
   In a mixing bowl, cream shortening and sugar.
2. 2
   Add egg yolks and egg,one at a time, beating well after each.
3. 3
   Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk.
4. 4
   Beat in vanilla.
5. 5
   Pour into two greased and floured 9-in.round cake pans.
6. 6
   Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. 7
   Cool for 10 minutes before removing from pans to wire racks.
8. 8
   In a saucepan, combine the sugar, cornstarch and salt.
9. 9
   Drain pineapple, reserving juice.
10. 10
    Add pineapple to pan.
11. 11
    Add water to juice to measure 3/4 cup; pour into pan and mix well.
12. 12
    Bring to a boil over medium heat; cook and stir for 2 minutes.
13. 13
    Remove from the heat.
14. 14
    Add butter and lemon juice.
15. 15
    Cool completely.
16. 16
    For frosting, in a heavy saucepan or double boiler, combine sugar,egg whites, water and cream of tartar.
17. 17
    With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160, about 8-10 minutes.
18. 18
    Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside.
19. 19
    Set aside a third of the filling.
20. 20
    Spread remaining filling between cake layers.
21. 21
    Spread reserved filling in a 4-in. circle in the center of top layer.
22. 22
    Frost the sides of cake and around the filling on top.
23. 23
    Yield: 12 servings.