Pineapple Chocolate Cake

Recipe Ingredients

2 1/3 cups	145g / 5.1oz	Cake flour - sifted
2 1/4 teaspoons	11ml	Baking powder
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Soda
2/3 cup	131g / 4.6oz	Butter or shortening
1 1/4 cups	247g / 8.7oz	Sugar
1		Egg - unbeaten
2		Egg yolks - unbeaten
3 oz	85g	Unsweetened chocolate - melted
3/4 cup	177ml	Milk
1 teaspoon	5ml	Vanilla
1/3 cup	78ml	Boiling water

Recipe Instructions

Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beating well after each. Add chocolate and blend.

Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350F) 30 to 35 minutes, or until done.

Spread Pineapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers.

This cake may be baked as follows: bake about 2/3 of batter in greased pan, 8x8x2 inches, in slow oven ( 325F ) 45 minutes, or until done; remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350F) 25 minutes, or until done.

Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of Barb Day)

Source:
CIA Encyclopedic Cookbook recipe - modified by Mary Wight

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