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1 pkg. white cake mix 2 egg whites 1 tsp. vanilla 1/2 tsp. rum extract 1/2 c. granulated sugar 1/2 c. chopped pecans 1 c. whipping cream 2 Tbsp. powdered sugar 1 tsp. vanilla 1 (8 oz.) can crushed pineapple (drained) Mix cake mix according to directions. Pour into 2 greased and floured round cake pans. In a medium mixing bowl beat the egg whites,the l teaspoon of vanilla and rum extract until soft peaks form (tips curl). Gradually add 1/2 cup of granulated sugar. Beat until stiff peaks form (tips stand straight up) Drop spoonfuls of egg white mixture onto unbaked batter in pans. Carefully spread to cover. Sprinkle pecans over egg white mixture. Press lightly into surface. Bake in 350 degrees oven for 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Carefully remove from pans. Turn cake layers meringue side up; cool thoroughly on wire racks. About 2 hours before serving, prepare filling. For filling, combine whipping cream, powdered sugar and 1 teaspoon vanilla. Beat until soft peaks form. Fold in pineapple. Place one cake layer, meringue side up on a cake plate. Spread filling over top. Place second layer, meringue side up, on filling. Chill in refrigerator at least 1 hour but no more than 2 hours. Spectacular dessert! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |