Vanilla Cake with Pineapple Topping

[carnation037]

Vanilla Cake with Pineapple Topping

for the cake:
5 eggs whites
1 stick sweet butter, softened
1 cup granulated sugar
1 teas pure vanilla extract
2 cups cake flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup ICE water, (important to use ice water)

for the topping:
1, 20ounce can crushed pineapple, drained
1 cup granulated sugar (or less if pineapple is sweet)
4 tablespoons butter
1 cup sweetened heavy cream, whipped

Preheat oven 350.
Grease and lightly flour two 9 inch cake pans.
Beat egg whites until stiff, set aside.
In large bowl cream together butter, sugar and vanilla extract.
Combine flour, baking powder, and salt.
Add to creamed mixture alternately with ICE WATER,
starting and ending with flour mixture.
Fold in the egg whites.
Divide into cake pans.
Bake for 25 minutes.
Remove cakes and cool on racks.

for the topping:
Combine drained pineapple and sugar in a medium saucepan.
Cook over medium/high heat until mixture begins to thicken slightly.
Don't overcook or it will become syrup.
Stir in butter.
Cool before spreading between layers and on top of cake.
Spread whipped cream on sides of cake only.