- 1/2 cup butter or margarine
- 3 tablespoons vegetable shortening
- 1-1/2 cups granulated sugar
- 3 eggs; or 6 ounces (3/4 cup) egg-substitute
- 8-ounce can crushed, unsweetened pineapple, drained
- 1 cup low-fat plain yogurt, drained, or low-fat sour cream
- 1/2 teaspoon baking soda
- 2-1/2 cups cake flour, measured, then sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Pineapple Walnut Icing
- 1 cup butter, room temperature
- 1 box powdered sugar
- ½ cup reserved crushed pineapple
- 1/2 cup finely chopped walnuts
- 2 or 3 tablespoons reserved pineapple syrup
- Sprinkle of dark rum
Preheat oven to 325 degrees F.
Cream butter, vegetable shortening and sugar until light and fluffy. Add eggs or egg-substitute, one at a time, until they disappear. Drain pineapple, reserving half along with 2 or 3 tablespoons of juice and set aside. In a small bowl, combine the other half of the pineapple, yogurt or sour cream and soda. Mix well and set aside. In a little while the mixture will look weird!
Into another bowl, sift the flour, baking powder and salt. Now... add flour and yogurt mixture to butter-egg mixture in 3 portions, beginning and ending with flour. Reduce mixer speed to slow. Stop and scrape bowl once.
After the batter is well-blended, but without over beating, increase mixer speed, and beat while counting to 15 (or do it by hand). That is it; remove bowl from stand. Pour vanilla extract over all and gently stir into the batter.
Grease and lightly flour 2, 9-inch round layer cake pans; divide batter evenly into pans, and bake 35 minutes or until cake tester comes out clean. Allow to cool completely on cake racks before icing.
Cream butter. Slowly add powdered sugar, alternating with pineapple. Mix well. Add walnuts and with caution add tablespoons of pineapple juice. Mix well until consistency is correct for spreading. Turn one layer of the cake onto a pretty cake platter. Spread icing generously to cover cake. Carefully place second layer on top of filling and cover with remaining icing. When cakes are placed on cake racks, a sprinkle of dark Bacardi Rum (don’t overdo it) will glamorize the already elegant torta.
Yield: 8 to 10 slices.