Ingredients
sugar-------------3/4
cup
vanilla essence---1 tea spoon
oil---------------3/4
cup
baking powder-----1/2 tea spoon
coc0a powder------3 table spoon
milk--------------3
table spoon
icing sugar-----as required
vanilla essence--few drops
chocolate--------as
required
cherries---------as
required
Directions
1.
Separate the egg yolks and white. beat eggs white untill they stiff and form cliffs. Add egg yolks and beat. Add baking powder and beat a lot. Now add oil slowly and beat continuously. Add sugar (grounded) slowly slowly too eggs mixture and keep beating it. add vanilla essence and beat a lot. Put flour in 2 halves and beat it until it gets mixed.
2.
Mix cocoa powder powder in milk and add to batter and beat until coco powder gets mixed. Grease the pan and pour the batter into it .place in pre-heated oven at 180 degree centigrade fro almost 30-35 minutes. put dry knife , if it comes out dry it means cake is ready to take out of oven. Let it cool down at room temperature.
3.
For icing beat the fresh cream until it gets thick. add icing sugar to taste and few drops of vanilla essence. Whip it until it gets fluffy.
4.
Cut the cake to make it half horizontally. pour juice as required to soften the cake. spread pineapple chunks over the one half of the cake as required. put the some whipped cream to cover pineapple chunks. place the other half of the cake over the cream. Pour juice or syrup over it. cover it with whipped cream and around the all sides. Garnish it with Chocolate graded or chopped and cherries. place some fresh flowers at one side of the cake. Refrigerate for 2 hours before serving.
New-York Restaurants
