This is an old recipe from a lady who worked at the Westinghouse plant in Bloomington, Indiana years ago. She gave this recipe to my late mother-in-law who was her co-worker.
1 regular box lemon cake mix
1 4-serving size box of instant lemon pudding mix
1 bottle (10-oz) 7 UP soda
3/4 cup cooking oil
4 eggs, separated
Preheat the oven to 350 degrees. Grease and flour 3 8-inch round cake pans; set aside.
Combine the cake mix, instant lemon pudding mix, 7 UP, cooking oil, and egg yolks in a medium mixing bowl. Beat the mixture for two minutes.
In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.
Pour into the prepared cake pans and bake for 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for a couple of minutes. Remove from the pan and cool completely on wire racks.
FILLING:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1 stick butter
1 tsp vanilla
1 small can crushed pineapple, drained
1 can coconut
In a medium saucepan combine the butter, evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring frequently, for 10 to 12 minutes until thickened. Remove from the heat and add the vanilla, crushed pineapple, and coconut.
Place one cooled cake layer on serving plate and top with the one-third of the filling. Top filling with the second cake layer; top with another one-third of the filling. Add the last cake layer to the top and top it with the last third of the filling.
1 4-serving size box of instant lemon pudding mix
1 bottle (10-oz) 7 UP soda
3/4 cup cooking oil
4 eggs, separated
Preheat the oven to 350 degrees. Grease and flour 3 8-inch round cake pans; set aside.
Combine the cake mix, instant lemon pudding mix, 7 UP, cooking oil, and egg yolks in a medium mixing bowl. Beat the mixture for two minutes.
In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.
Pour into the prepared cake pans and bake for 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for a couple of minutes. Remove from the pan and cool completely on wire racks.
FILLING:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1 stick butter
1 tsp vanilla
1 small can crushed pineapple, drained
1 can coconut
In a medium saucepan combine the butter, evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring frequently, for 10 to 12 minutes until thickened. Remove from the heat and add the vanilla, crushed pineapple, and coconut.
Place one cooled cake layer on serving plate and top with the one-third of the filling. Top filling with the second cake layer; top with another one-third of the filling. Add the last cake layer to the top and top it with the last third of the filling.
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