Pineapple Chocolate Snacking Cake

Lynnda Cloutier


Pineapple and chocolate. Who'd have thought?

pinch tips: How to Fold Ingredients




1 cup flour
1/2 cup unsweetened cocoa powder
1 t. baking powder
1 t. ground cinnamon
1/4 t. salt
3/4 cup butter, softened
1 1/2 cups sugar
1 t. vanilla extract
3 large eggs
1 cup crushed drained canned pineapple
1/4 cup walnuts, chopped
1 recipe chocolate frosting, recipe follows

Directions Step-By-Step

Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan. Mix flour, cocoa, baking powder, cinnamon, and salt in medium bowl. Beat butter, sugar, and vanilla in large bowl with mixer at medium speed until creamy. Add eggs, one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in dry ingredients. By hand, stir in the pineapple and walnuts. Spoon batter into prepared pan. Bake until toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake completely in pan on rack. Spread with frosting
Chocolate Frosting:
3 cups powdered sugar
1 cup butter
1 cup unsweetened cocoa powder
2/3 cup milk

Beat butter in a bowl and with beater, beat on high speed until creamy. With mixer on low speed, gradually add the powdered sugar to the butter. When all the powdered sugar has been added beat on high speed for 3 to 4 minutes. Beat in cocoa powder and slowly add the milk. When all ingredients have been added, turn the mixture to high speed and beat for 30 seconds, scraping down sides and rebeating. The frosting should be dark in color land of spreadable consistency. Makes about 3 cups.
The Golden Book of Chocolate

About this Recipe

Course/Dish: Cakes, Chocolate