3/4 c Baking Cocoa 1/2 c Vegetable Shortening
1 c Boiling Water 2 c Sugar
2 1/2 c Sifted Unbleached Flour 2 lg Eggs, Separated
1 ts Baking Soda 1 ts Vanilla Extract
1 ts Salt 1 c Cold Water
PINEAPPLE TOPPING
1 tb Cornstarch 8 3/4 oz Crushed Pineapple,
1/2 c Sugar Undrained (1 can)
Pinch Of Salt
-COCOA ICING-
2/3 c Sifted Confectioners’ Sugar 4 ts Milk
4 ts Baking Cocoa
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
Yields
16 servings