Tradewinds Pineapple Chocolate Cake
1 2/3 C. all-purpose flour
1 1/2 C. granulated sugar
2/3 C. cocoa powder
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 C. buttermilk
1/2 C. shortening
1 1/2 tsp. vanilla extract
1 (15 oz.) can crushed pineapple
1 C. granulated sugar
1 small box coconut cream instant pudding
1 C. flaked coconut
1 (9 oz.) container whipped dairy topping
1 C. chopped pecans
Beat first 9 ingredients in large mixing bowl on low speed, scraping sides of
bowl, till 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. Keep refrigerated.