ANN COX EASTES / KROGER
Cake
1 (18.25-oz) pkg yellow cake mix
1 1/3 c water
5 egg whites, reserve 2 for icing
1/2 c pineapple juice
Icing
2 c sugar, divided
1/3 c all-purpose flour or cornstarch
1 (20-oz) can crushed pineapple and juice
1/4 c butter or margarine, melted
Prepare cake mix according to package directions using 1 1/3 cup water, omitting oil and using 3 egg whites in place of eggs. Pour batter into 2 round, greased and floured cake pans and bake; cool completely. Punch holes in top of cake layers with a fork and pour 1/4 cup pineapple juice over the top of each layer. In a bowl beat 2 egg whites with 1/2 cup sugar. In a small bowl stir together remaining 1 1/2 c ups sugar and flour; stir in beaten egg white mixture. Stir in pineapple, juice and butter to bowl and mix completely. Pour mixture in saucepan and heat over medium-low heat, stirring constantly, until mixture thickens, about 10-12 minutes. Cool icing completely in refrigerator. Spread icing between layers and on top and sides of cake. Yield: 10 servings.
