Pineapple Chocolate Cake
Ingredients
2 1/3 C. cake flour; sifted
2 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. soda
2/3 C. butter; or shortening
1 1/4 C. sugar
1 egg; unbeaten
2 egg yolks; unbeaten
3 ounces unsweetened chocolate; melted
3/4 C. milk
1 tsp. vanilla
1/3 C. boiling water
Pineapple Fluff Frosting:
2/3 C. pineapple; crushed/drained
2 C. sugar
3 egg whites
1/4 tsp. light corn syrup
1/2 C. pineapple; crushed/drained
Cooking Instructions
Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beating well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees) 30 to 35 minutes, or until done. Spread Pineapple Fluff Frosting between layers and on top and sides of cake. Pineapple Fluff Frosting: Combine 2/3 C. pineapple, sugar, egg whites, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary beater, and cook 7 minutes, or until frosting will stand in peaks, Remove from boiling water and continue beating until thick enough to spread (about 4 minutes). Fold in 1/2 C. pineapple, which has been dried thoroughly between paper towels. Makes enough frosting to cover tops and sides of two 9-inch layers.
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