Tradewinds Pineapple Chocolate Cake Ingredients
1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup shortening
1 1/2 teaspoons vanilla extract
1 (15 ounce) can crushed pineapple
1 cup granulated sugar
1 small box coconut cream instant pudding
1 cup flaked coconut
1 (9 ounce) container whipped dairy topping
1 cup chopped pecans Instructions
Beat first 9 ingredients in large mixing bowl on low speed, scraping sides
of bowl, until blended. Beat at high speed, scraping sides occasionally for an
additional 3 minutes.
Bake in a 13 x 9-inch cake pan for 40 to 45 minutes.
Punch holes all over top of cake with handle of a wooden spoon.
Bring pineapple and sugar to boil. Cool.
Mix pudding as directed.
Pour pineapple mixture, then pudding, whipped topping, coconut and pecans
over the top of the cake, in that order.
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