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1-2/3 c. flour
1-1/2 c. sugar
2/3 c. cocoa powder
1-1/2 tsp. baking powder
1 tsp. salt
1-1/2 c. buttermilk
1/2 shortening
2 eggs
1-1/2 tsp. vanilla
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1 {15 oz} can crushed pineapple
1 c. sugar
1 {3oz} box coconut cream instant pudding
1 c flaked coconut
1 {9oz} 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 on high, scraping sides occasionally for an additional 3 minutes. Bake in 9x13 inch cake pan for 40 to 45 minutes.
Punch holes all over top of cake with handles end of 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.
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