Time 1h10m Yield 12-16 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple. Pour batter into your pan and top with an even layer of pecans and brown sugar. Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean. While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil. Remove from heat and stir in vanilla extract, then pour over hot cake. Let cake cool so it absorbs icing, then slice, serve and enjoy.
Time 55m Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan. Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake. To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
Time 50m Yield 1 cake, 12-14 serving(s) Number Of Ingredients 13 Steps:
Mix 1st 7 ingredients and pour into a buttered 9 x 13 pan. Mix next two ingredients (sugar and nuts) and spinkle over the unbaked cake. Bake at 350 degrees for 35 to 40 minutes. Mix the next 4 ingredients (butter, sugar, milk and vanilla)in a saucepan, bring to boil and pour over the BAKED cake while still hot.
Time 1h30m Yield 8 to 10 servings Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess. Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla. In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
