50S WEDDING RECIPES

Steps:

• Stir cocoa and baking soda in mixing bowl.
• Blend in 1/3 cup vegetable oil.
• Add boiling water; stir until mixture thickens.
• Stir in sugar, eggs and the remaining 1/3 cup of vegetable oil; stir until smooth.
• Add flour, vanilla, and salt, blend completely.
• Pour into lightly greased 13 x 9-inch pan or two 8-inch square pans.
• Bake at 350 F for 35 to 40 minutes for the 13 x 9-inch pan; 30 to 32 minutes for the 8-inch square pans.
• Cool; frost, if desired.

Steps:

• Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
• In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.