Recipe Talk

Great American Recipes; Card 96 - Group 17

By Gay
R/N
J

HAWAIIAN CAKE

FOR THE CAKE:
1 cup granulated sugar

1/2 cup butter or margarine, softened

3/4 cup sour cream

2 eggs

1 1/2 teaspoons vanilla extract

3 cups all purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 (20 oz.) can crushed pineapple in juice

3/4 cup chopped macadamia nuts or flaked coconut

FOR THE CREAM CHEESE FROSTING:

8 oz. cream cheese, softened

1/2 cup butter or margarine, softened

3 1/2 cups (1 lb.) powdered sugar

1/2 teaspoon vanilla extract

GARNISHES:

Chopped macadamia nuts

Pineapple slices and strawberry halves, for garnish, optional

Preheat oven to 325 degrees F. Grease two 9-inch round cake pans.

In large bowl, cream sugar and butter. Beat in sour cream, eggs and vanilla extract until smooth.

Stir together flour, baking powder, baking soda and cinnamon. Slowly beat dry ingredients into creamed mixture (batter will be stiff).

Stir in crushed pineapple with juice and macadamia nuts or coconut. Divide batter between two greased 9-inch round cake pans.

Bake at 325 Degrees F for 30 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove cakes to cooling rack.

TO MAKE THE FROSTING: Beat softened cream cheese and butter until smooth. Slowly beat in powdered sugar and vanilla extract until creamy.

TO ASSEMBLE THE CAKE: Place one cake layer inverted on cake plate. Frost top. Place second layer on top right side up. Frost top and sides. Sprinkle with chopped macadamia nuts. Garnish.

"This moist, dense and chewy cake straight out of the tropics tastes even better the second day."

Makes one 9-inch round 2-layer cake Source: Great American Recipes; Card 96 - Group 17