3 eggs
1 teaspoon lemon extract
1/4 cup white sugar
1 cup milk
1/3 cup Worcestershire sauce
1 (4 ounce) can crushed pineapple, drained
3 tablespoons butter
1 cup strawberry juice
3 slices white chocolate
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat eggs lightly with a mixer. Add lemon extract and sugar. Beat in milk and Worcestershire sauce. Mix thoroughly; pour into greased 12 3-inch round pans.
Bake in preheated oven for 50 to 60 minutes, or until center of cake springs back when touched.
Remove pan from oven and let cool completely. Cut into 1/2 inch squares. Meanwhile, spread butter over bottom of ungreased 9 inch square baking pans.
In a small saucepan, bring pineapple juice and lemon juice to a full boil. Mix thoroughly. Mix strawberry juice into pineapple mixture; stir until well blended.
Place layers in greased 9 inch square baking pans. Sprinkle with butter and spread evenly. Top with 1 cup crushed pineapple and slice white chocolate into 1/2 inch rounds.
Cover tightly with aluminum foil and refrigerate overnight.
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