Pineapple Chocolate Cake
March 7, 2012
I've said it a thousand times. Chocolate cakes are precious all their own, but they get all the more interesting when you add something into the recipe. In this one, we'll be throwing in some pineapples.
Pineapple's natural tang and sweetness catch the fancy of many. Aside from the pleasure it gives to the palate, it is known to be the one of healthiest fruits. The perks you get from eating pineapples include lowering your chances of getting hypertension, maintaining your good eye health, and boosting your immune system.
Pineapples are also very efficient in dealing with your constipation plus it aids in weight loss and gives you beautiful skin as well! Try whipping up this delectable chocolate cake with the yumminess of pineapple to have a different kind of eating pleasure.
| Pineapple Chocolate Cake • 2 1/3 cups cake flour, sifted • 2 1/4 teaspoons baking powder • 3/4 teaspoon salt • 1/2 teaspoon soda • 2/3 cup butter or shortening • 1 1/4 cups sugar • 1 egg, unbeaten • 2 egg yolks, unbeaten • 3 ounces unsweetened chocolate, melted • 3/4 cup milk • 1 teaspoon vanilla • 1/3 cup boiling water 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 350° oven for 30 to 35 minutes, or until done.Spread Pineapple Fluff Frosting (see recipe below) between layers and on top and sides of cake. Pineapple Fluff Frosting • 2/3 cup pineapple, crushed, drained • 2 cups sugar • 3 egg whites • 1/4 teaspoon light corn syrup • 1/2 cup pineapple, crushed, drained and dried thoroughly between paper towels Mix together the 2/3 cup pineapple, sugar, egg whites, and corn syrup in top of double boiler. Beat using thoroughly with beaters until well mixed. Put over boiling water, continue to beat constantly. 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 the 1/2 cup pineapple. Makes enough frosting to cover tops and sides of two 9-inch layers. |
Enjoy!
- Whipped Cream Chocolate Frosting Recipe - December 3, 2014
- Chocolate Hazelnut Cake Recipe - November 26, 2014
- Broiled Banana Chocolate Pudding Recipe - November 19, 2014