Pineapple-topped Cocoa Cake
Sifted Unbleached Flour
Pinch Of Salt
Undrained (1 can)
Sifted Confectioners' Sugar
Combine the cocoa and 1 cup of boiling water in a bowl and cool completely.
Sift the flour, baking soda and salt together and set aside.
Cream the shortening together in a mixing bowl until light and fluffy,
using an electric mixer set on medium speed. Add the egg yolks and beat
well. Blend in the vanilla extract.
Add the dry ingredients alterantely with 1 cup of cold water to the creamed
mixture, beating well after each addition, using an electric mixer set at
low speed. Blend in the cooled cocoa mixture.
Using another bowl, beat the egg whites until stiff peaks form, using clean
beaters, on an electric mixer set at high speed. Fold the egg whites into
the chocolate mixture until no white streaks show. Pour the batter into a
greased 13 X 9 X 2-inch baking pan.
Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the
cake tests done. Cool the cake completely, in the pan on a wire rack. When
cold, spread the cake with the Pineapple topping and drizzle with the cocoa
Combine the cornstarch, sugar and salt in a 2-quart saucepan. Add the
pineapple and juice. Cook over medium heat, stirring constantly, until the
mixture boils. Remove from the heat and cool completely.
Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until
From The Farm Journal's Complete Home Baking Book Copyright 1979