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Pineapple Cake
This easy cake uses canned crushed pineapple.

2 c flour 1/4 t salt
1 3/4 c sugar 1 20-oz. can crushed pineapple in its own juice
2 t baking soda 2 eggs, beaten

Preheat oven to 325°F. Butter and flour a 13x9" baking pan.

Combine dry ingredients in bowl. Mix in pineapple with juices and eggs. Pour into prepared pan and bake 30 minutes, or until golden brown and cake tests clean.

Source 4.

Chocolate Genoise
This traditional recipe makes 2 8" cakes.

6 eggs 1/4 c cocoa
1 c sugar 6 T melted butter
3/4 c flour 1 1/2 t vanilla

Preheat oven to 350°F. Butter 2 8"-cake pans, line with parchment and butter and flour pans.

Over simmering water, whisk eggs and sugar in a bowl until temperature reaches 110° F. Transfer to the bowl of a stand-up mixer and beat on high speed for about 8 minutes, until very well mixed and lightened. Sift the flour and cocoa, then sift this again over the egg mixture in 3 batches, scraping down the sides and bottom of the bowl. Add in the butter in a steady stream with the vanilla and fold gently to incorporate. Pour into prepared pans and bake for 18 to 20 minutes, or until cake is springy to the touch. Let cakes cool in cake pans before turning out onto cooling racks.

Source 34.

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