Pineapple-topped Cocoa Cake

Name: Pineapple-topped Cocoa Cake
Yield: 16.0
Ingredients: 0.75 cup Baking Cocoa; 1.0 cup Boiling Water; 2.5 cup Sifted Unbleached Flour; 1.0 T Baking Soda; 1.0 T Salt; 0.5 cup Vegetable Shortening; 2.0 cup Sugar; 2.0 Lg Eggs Separated; 1.0 T Vanilla Extract; 1.0 cup Cold Water Pineapple Topping; 1.0 tablespoon Cornstarch; 0.5 cup Sugar Pinch Of Salt; 8.75 ounce Crushed Pineapple Undrained Cocoa Icing; 0.6667 cup Sifted Confectioners Sugar; 4.0 teaspoon Baking Cocoa; 4.0 teaspoon Milk

Pineapple-topped Cocoa Cake is a home-style recipe made with Baking Cocoa, Boiling Water, Sifted Unbleached Flour, T Baking Soda, T Salt, and Vegetable Shortening. Serves 16.

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🍽 Pour 16.0

Ingrédients

0.75 cup Baking Cocoa
1.0 cup Boiling Water
2.5 cup Sifted Unbleached Flour
1.0 T Baking Soda

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Méthode (aperçu)

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.

Cream the shortening together in a mixing bowl until light and fluffy,

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