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Instructions |
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Mix flour, salt, sugar and baking pwd. Add milk and shortening and blend at low speed.
Beat 1 1/2 min longer on low speed.
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Add eggs and extract and beat 1 1/2 min more.
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Bake in greased and floured 9 inch cake pans at 350 for 30-35 min.
Remove from oven and let sit 10 min, then invert and remove cake from pans. Cool completely.
With a long serrated knife, split each layer to make 4 round, even cakes.
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FILLING-
Combine pinnapple and pudding and cook until thick. Chill.
Add 1/2 the whipped topping, cherries and extract. (the other half of the topping goes on top)
Place 1 cake, cut end down on cake plate and top with 1/4 of pinnapple mixture. Repeat this 3 more times ending with pinnapple mixture in a small circle on top.
Ice with the rest of the cool whip around sides and up to the pinnapple mixture on top.
Refrigerate.
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Originally Submitted
5/30/2010
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