This cake is absolute perfection. I first saw the recipe for "Golden Glory Cake" in an old cookbook from the 1950s and decided I had to make it. I kept the measurements (except using cold butter for more fluffiness) the same, but I did change the mixing method to the "Two-Stage Mixing Method" which you can read about here. The cake is light, fluffy, and deliciously pineapple-ly. I very much recommend brushing pineapple juice on the cakes though when they are done for extra flavor. The frosting is an old fashioned boiled frosting or 7-minute frosting recipe except I replaced the granulated sugar with dark brown sugar. It tastes of caramel/maple and a cross between whipped cream and marshmallow fluff. Very Good.
Preheat the oven to 350F and line, grease, and flour 3 eight inch cake pans.
Mix flour on high speed for 3 minutes. Measure again- you should have about 1 cup of leftover flour.
Mix flour with baking powder and salt on high speed for 3 minutes.
In a measuring cup, combine and stir the eggs, 1/4 cup of the pineapple juice, and butter vanilla bakery emulsion.
Combine flour with sugar and mix on low speed for 30 seconds. Add the butter, one piece at a time, until the mixture is crumbly.
Add remaining pineapple juice and beat on medium-high speed for 2 and 1/2 minutes. Gradually add egg mixture in 3 separate batches until fluffy and combined.
Bake for 30-35 minutes, or until a toothpick comes out clean with a few crumbs attached.
If you want, brush some extra pineapple juice over the cakes for extra moistness.
Boil sugar and water over low-medium heat until syrup spins a thread; while beating the egg whites to stiff peaks.
Pour syrup very slowly over the egg whites and beat until smooth and stiff enough to spread. Beat in vanilla and use right away.
My awesome aunt Wendy sent me a recipe she thought I would like for Hershey's "Rich Chocolate Chip Toffee Bars" I made them and they were amazing! I changed a few things, but that's the good thing about this recipe- it's infinitely adaptable!
Preheat the oven to 350F and grease a 9×13 pan.
In a large bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs; add the egg and beat well.
Stir in 1 and 1/2 cups of the chocolate chips and all of the nuts. Set aside 1 and 1/2 cups of the mixture.
Press the remaining crumbs on the bottom of the prepared pan and bake for ten minutes.
Pour condensed milk over the hot crust. Set aside 1/4 cup of toffee bits, and sprinkle the rest over the crust along with the rest of the chocolate chips, crumb mixture, and coconut flakes.
Bake 25-30 minutes, or until the top is golden brown. Top with remaining toffee bits.