Page 288 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

wedges and serve, or invert a large bowl
over pie (it shouldn't touch meringue) and chill up to
1 day.

* * * * *

Pineapple Blitz Torte

Submitted By "Sis" Bobby Gay Dodson Maness Story
Ingredients for Cake:

1 pkg pineapple cake mix
1¼ cups water
4 egg yolks
⅓ cup oil

Ingredients for Filling:

½ cup whipping cream
1 tablespoon sugar
½ teaspoon vanilla extract
½ cup well-drained crushed pineapple

Ingredients for Meringue:

4 egg whites
¾ cup sugar
¼ cup chopped nuts

Directions:
Preheat oven to 350°F. Grease and flour two 9 inch
round layer pans. Put dry cake mix, water, egg
yolks, and oil into large mixer bowl. Prepare cake as
directed on package. Divide batter evenly in pans.

For meringue, beat egg whites until frothy. Add ¾
sugar gradually, beating until stiff peaks form.
Carefully spread meringue on batter. Sprinkle nuts
over meringue.

Bake at 350°F for 30 to 35 minutes. Let cool for 15
mintues; remove layers from pans and cool
meringue-side-up on racks.

For filling:, beat whipping cream until stiff; beat in 1
tablespoon sugar and vanilla extract. Fold in
crushed pineapple.

Place one cake layer meringue-side-down on plate;
spread with filling. Place second layer meringue-

-- 245 --