*  Exported from  MasterCook  *
 
                        PINEAPPLE-TOPPED COCOA CAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Baking Cocoa
    1       c            Boiling Water
    2 1/2   c            Sifted Unbleached Flour
    1       t            Baking Soda
    1       t            Salt
      1/2   c            Vegetable Shortening
    2       c            Sugar
    2       lg           Eggs, Separated
    1       t            Vanilla Extract
    1       c            Cold Water
                         -----PINEAPPLE TOPPING-----
    1       tb           Cornstarch
      1/2   c            Sugar
                         Pinch Of Salt
    8 3/4   oz           Crushed Pineapple,
                         Undrained (1 can)
                         -----COCOA ICING-----
      2/3   c            Sifted Confectioners' Sugar
    4       ts           Baking Cocoa
    4       ts           Milk
 
   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
   Icing.
   
   PINEAPPLE TOPPING:
   
   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.
   
   COCOA ICING:
   
   Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until
   smooth.
   
   From The Farm Journal’s Complete Home Baking Book Copyright 1979
  
 
 
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