This easy cake uses canned
3/4 c sugar
20-oz. can crushed pineapple in its own juice
t baking soda
to 325°F. Butter and flour a 13x9" baking pan.
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.
This traditional recipe
makes 2 8" cakes.
T melted butter
1/2 t vanilla
to 350°F. Butter 2 8"-cake pans, line with parchment and
butter and flour pans.
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.
© 2004-2005 Beach Cuisine™, Inc.