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!
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