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How To make Pineapple Chocolate Cake
2 1/3 c Cake flour; sifted
2 1/4 ts Baking Powder
3/4 ts Salt
1/2 ts Soda
2/3 c Butter or shortening
1 1/4 c Sugar
1 Egg; unbeaten
2 Egg yolks; unbeaten
3 oz Unsweetened chocolate;melted
3/4 c Milk
1 ts Vanilla
1/3 c Boiling water
Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beating well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 minutes, or until done.
Spread Pineapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 of batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 minutes, or until done;
remaining 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done. Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of Barb Day)
How To make Pineapple Chocolate Cake's Videos
Choco pineapple cake|The Baking Girl
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Turntable :-
Morde dark compound pack of 2 :-
Morde milk compound :-
Morde white compound:-
hand blender:-
hershey's cocoa:-
pallete knife (combo pack of 3) :-
microwave LG :-
white chocochips :-
dark chocochips :-
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Chocolate Pineapple Cake Recipe | How to Make Birthday Cake | Kitchen With Amna
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How to make new Style Chocolate Pineapple #Cake With New Taste at Home. A Step by Step Complete. Bakery Style Chocolate Pineapple Cake Recipe but new style by #KitchenWithAmna. Chocolate #PineappleCake by Kitchen With Amna.
Written Recipe:
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ingredients:-
Flour 125gm
baking powder 1tsp
salt 1/4 tsp
pineapple juice 50ml
oil 50ml
egg yolks 4no
egg whites 4
1/2 tsp vinegar
sugar 125gm
pineapple essence 1tsp
Bake in preheated oven at 180℃ for 35 minutes.
Sugar syrup 60ml
pineapple slice 3 pieces
whipping cream 300gm
cherry 10 pieces
pineapple crush 60gm
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Bakery Style Classical Pineapple Cake without Oven By Chef Hafsa
today you'll learn how to make Bakery Style Classical Pineapple Cake without Oven By Chef Hafsa | Pineapple Cake| Hafsas Kitchen. it's soft, delicious juicy and moist. people love this cake for what it is simple.
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#pineapple
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White Chocolate Pineapple Cake - Anniversary Pineapple Cake at Home
This White Chocolate Pineapple Cake is a flavorful delicate cake, very light and refreshing, perfect for any anniversary or for simply celebrating spring and upcoming Easter. It is moist and fluffy, and simply melts in your mouth, with a subtle pineapple flavor. The cake is is a three layer pineapple cake, composed from an almond crispy biscuit at the bottom, followed by three layers of vanilla sponge cake soaked in pineapple juice, filled with an amazing white chocolate and cream cheese frosting and pineapple jelly. I must say I simply fell in love with this cake. It is absolutely delightful and a crowd pleaser, so I highly recommend trying this pineapple cake at home.
#pineapplecake #Eastercake #threelayerpineapplecake
To print the recipe check the full recipe on my blog:
0:00 - Intro
0:52 - Preparing Pineapple Jelly
2:03 - Preparing Vanilla Sponge Cake
4:54 - Pan Size
5:13 - Baking Time
5:27 - Preparing Almond Biscuit
7:48 - Baking Time
7:58 - White Chocolate Cream Cheese Frosting
10:21 - Cake Assembly
13:49 - Decorating the Cake
15:08 - Enjoying the Cake!
Ingredients
Makes about 10-12 servings
Almond Biscuit
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
1 tbsp (15g) sugar
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1 tbsp (15ml) ice cold water
Vanilla Sponge Cake
4 eggs, separated
⅔ cup (140g) sugar, divided
1 tsp (5g) vanilla extract
3 fl oz (90ml) vegetable oil
3 fl oz (90ml) sparkling water
1 ⅔ cup (200g) flour
2 tsp (8g) baking powder
1/4 tsp (1g) salt
For soaking the layers
¾ cup (180ml) pineapple juice
Pineapple Jelly
9 oz (240g) canned pineapple pulp
¼ cup (60ml) canned pineapple juice
1 tbsp (10g) gelatin powder
¼ cup (60 ml) pineapple juice, for dissolving gelatin
Yellow food coloring, optional
White Chocolate Cream Cheese Frosting
6 oz (180g) white chocolate, small pieces
¼ cup (60g) whipping cream
13 oz (360g) cream cheese, room temperature
½ cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2 cups (480g) whipping cream (35% fat), chilled
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