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PINEAPPLE BLITZ TORTE 
1 pkg. Duncan Hines deluxe pineapple cake mix
1 1/4 c. water
4 egg yolks (keep whites for meringue)
1/3 c. oil

Blend until moistened and then beat 2 minutes in mixer or by hand 300 times vigorously. Pour into 2 (9 x 1 1/2 inch) round layer cake pans (well greased & floured). I put wax paper, cut to fit and greased and floured in greased pan.

On top of uncooked cake, place meringue: Beat 4 egg whites until frothy. Add 3/4 cup sugar gradually, beating until stiff peaks. Carefully spread meringue on batter in pans. Sprinkle 1/4 cup chopped nuts on top. Bake at 350 degrees for 30 minutes. Let cool on rack 15 minutes then remove from pans and cool meringue side up on racks.

FILLING:

Beat 1/2 cup whipping cream until stiff. Beat in: 1/2 tsp. vanilla

Fold in 1/2 cup WELL DRAINED crushed pineapple. Place 1 cake layer meringue side down on plate, spread filling next. Next layer meringue side up. Refrigerate until serving.

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