| 1 | Combine the cocoa and 1 cup of boiling water in a bowl and cool completely. |
| 2 | Sift the flour, baking soda and salt together and set aside. |
| 3 | Cream the shortening together in a mixing bowl until light and fluffy, using an electric mixer set on medium speed. |
| 4 | Add the egg yolks and beat well. |
| 5 | Blend in the vanilla extract. |
| 6 | 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. |
| 7 | Blend in the cooled cocoa mixture. |
| 8 | Using another bowl, beat the egg whites until stiff peaks form, using clean beaters, on an electric mixer set at high speed. |
| 9 | Fold the egg whites into the chocolate mixture until no white streaks show. |
| 10 | Pour the batter into a greased 13 x 9 x 2-inch baking pan. |
| 11 | Bake in a preheated 375 °F. |
| 12 | Oven for 30 to 35 minutes or until the cake tests done. |
| 13 | Cool the cake completely, in the pan on a wire rack. |
| 14 | When cold, spread the cake with the pineapple topping and drizzle with the cocoa icing. |
| 15 | Pineapple topping: combine the cornstarch, sugar and salt in a 2-quart saucepan. |
| 16 | Add the pineapple and juice. |
| 17 | Cook over medium heat, stirring constantly, until the mixture boils. |
| 18 | Remove from the heat and cool completely. |
| 19 | Cocoa icing: combine the confectioners" sugar, cocoa, and milk in a bowl and beat until smooth |
