6 eggs
1 cup butter, melted
6 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 (18 ounce) can cream of tartar cheese
1 teaspoon vanilla extract
1 cup milk
2 tablespoons sour cream
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 (.25 ounce) package instant chocolate pudding mix
1 1/2 cups crushed pineapple, quartered
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch loaf pans.
In a large bowl, beat egg whites until foamy with lemon zest. Beat cream cheese, 1 teaspoon vanilla and 1 cup milk with an electric mixer until smooth. Mix sour cream, sugar and cream of tartar into egg whites. Fold in lemon zest. Spread half of cream mixture in the bottom of the prepared pans.
Bake in preheated oven for 80 to 90 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pans overnight.
In a large bowl, mix brown sugar, cream cheese mixture and sour cream. Spread evenly over cooled loaf. Place two strawberries over loaf. Sprinkle with chopped pineapple. Top with cream of tartar cheese. Refrigerate for 4 hours or overnight.