Pineapple-Topped Cocoa Cake
3/4 c Baking Cocoa 1 c Boiling Water 2 1/2 c Sifted Unbleached Flour 1 ts Baking Soda 1 ts Salt 1/2 c Vegetable Shortening 2 c Sugar 2 lg Eggs, Separated 1 ts Vanilla Extract 1 c C...
Ingredients
- 3/4cup baking cocoa
- 1cup boiling water
- 21/2 c sifted unbleached flour
- 1tsp baking soda
- 1tsp salt
- 1/2cup vegetable shortening
- 2cup sugar
- 2large eggs, separated
Directions
- 1
3/4 c Baking Cocoa 1 c Boiling Water 2 1/2 c Sifted Unbleached Flour 1 ts Baking Soda 1 ts Salt 1/2 c Vegetable Shortening 2 c Sugar 2 lg Eg
- 2
Sift the flour, baking soda and salt together and set aside
- 3
Cream the shortening together in a mixing bowl until light and fluffy, using an electric mixer set on medium speed
- 4
Add the egg yolks and beat well
- 5
Blend in the vanilla extract
- 6
Add the dry ingredients alterantely with 1 cup of cold water to the creamed mixture, beating well after each addition, using an electric mix
- 7
Blend in the cooled cocoa mixture
- 8
Using another bowl, beat the egg whites until stiff peaks form, using clean beaters, on an electric mixer set at high speed