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Pineapple chocolate cake
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| Artist: |
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| Categories: |
Cakes, Chocolate, Desserts, Fruits |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2 1/3
| cup | Cake flour, sifted | | 2 1/4
| tsp | Baking Powder | | 3/4
| tsp | Salt | | 1/2
| tsp | Soda | | 2/3
| cup | Butter, or shortening | | 1 1/4
| cup | Sugar | | 1
| | Egg, unbeaten | | 2
| | Egg yolks, unbeaten | | 3
| oz | Unsweetened Choc., melted | | 3/4
| cup | Milk | | 1
| tsp | Vanilla | | 1/3
| cup | Boiling water |
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Procedures:
| 1 | Sift flour once, measure, add baking powder salt and soda, and sift together three times. | | 2 | Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. | | 3 | Add egg and egg yolks, one at a time beatlng well after each. | | 4 | Add chocolate and blend. | | 5 | Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. | | 6 | Add vanilla, then add boiling water, beating quickly and thoroughly bake in two greased deep 9-inch layer pans in moderate oven (350 °F) 30 to 35 mlnutes, or untll done. | | 7 | Spread plneapple fluff frosting (see recipe) between layers and on top and sides of cake. | | 8 | Double recipe for three 10-inch layers. | | 9 | This cake may be baked as follows: bake about 2/3 o batter in greased pan, 8x8x2 inches, in slow oven ( 325 °F. | | 10 | ) 45 mlnutes, or until done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 °F). | | 11 | 25 minutes, or until done. | | 12 | Kate smith collection 1940 published by general foods corp |
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