Elegant German Chocolate Cake

• 1 (20 oz.) can crushed pineapple in syrup
• 1 (4 oz.) pkg. sweet cooking chocolate
• 1/2 c. boiling water
• 2 c. brown sugar, packed
• 1 c. oleo, softened
• 3 eggs, slightly beaten
• 3 c. flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. salt

1. Drain pineapple well, pressing out excess syrup with back of spoon.
2. Reserve 1 cup of syrup.
3. Add chocolate to boiling water; remove from heat to melt.
4. Cream the sugar and butter until light and fluffy.
5. Beat in eggs until blended.
6. Beat in chocolate mixture.
7. Combine flour, soda, cinnamon and salt.
8. Beat in 1/3 dry ingredients until blended.
9. Beat in 1/2 reserved pineapple syrup. Repeat, ending with dry ingredients.
10. Beat batter on medium speed 3 minutes.
11. Pour into 2 greased and floured 9-inch cake pans. Bake in a 350u0b0 oven for 40 minutes or until cake springs back when touched in center.
12. Cool on wire rack 10 minutes.
13. Invert onto wire rack to complete cooling.
14. Cut each layer in half through sides to make 4 layers.
15. Place one layer on cake plate.
16. Spread with 1/4 Nutty Frosting.
17. Top with second layer; repeat frosting with remaining 2 layers.
18. Makes 12 servings.

pineapple, sweet cooking chocolate, boiling water, brown sugar, oleo, eggs, flour, baking soda, ground cinnamon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186626 (may not work)