Posted at 4:20 pm
I have to make this..it just sounds so moist and think how good it will be to put a spoonful of whipped cream over a slice.
1/2 cup Crisco
1 cup butter, softened
2 3/4 cup sugar
6 large eggs
3 cups flour
1 teas baking powder
1/4 cup half and half or (dilute 1/8 whipping cream with 1/8 cup water)
1 teas vanilla
3/4 cup crushed pineapple with juice
Cream butter, Crisco until fluffy. Add eggs 1 at a time.
Sift flour and baking powder. Add to creamed mixture 1 spoonful at a time, alternately with milk.
Stir in crushed pineapple with it’s juice and vanilla. Pour into a large well greased tube or bundt pan.
Place in a cold oven and turn oven on to 325. Bake for 1 1/4 hours or until cake tests done. Remove from pan and place on wire rack to cool.
1 1/2 cups powdered sugar
1/2 cup crushed pineapple
Enough water to be able to drizzle over cooled cake (I will probably use milk instead of water).
Posted at 3:11 pm
Just saw this recipe on Just A Pinch and cannot wait to get back to Texas to make it. Randy loves cakes without frosting and this one sounds like a cake that will be a hit with him.
1 c guinnes draft beer
3/4 cup sour cream
1 stick unsalted butter (you can add up to 2 Tables more if you like, “I like”)
1 tables vanilla
3/4 cup unsweetened cocoa
2 cups all purpose flour
3 cups powdered sugar
2 1/2 teas baking soda
Preheat oven to 350. Butter and line a 9″ springform pan or a bundt pan.
Pour the beer into a large wide saucepan; add the butter (that you have sliced)and heat until the butter melts. Whisk in the cocoa and sugar.
Beat the sour cream with the eggs and vanilla; pour into the saucepan; whisk in the flour and baking soda.
Pour the cake batter into greased pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack.
Place over platter and allow cake to fall onto platter. Sprinkle with about 1/4 cup powdered sugar or leave plain.