2/3 cup cold milk
1 cup white sugar
1 teaspoon baking soda
1 teaspoon powdered salt
2 eggs
2 teaspoons vanilla extract
1 cup chocolate syrup
3 tablespoons cocoa
1 pint buttermilk
1 teaspoon vanilla extract
1 fluid ounce sweetened lemon juice
1 (15 ounce) can crushed pineapple or pineapple to serve
3 cups miniature marshmallows
2 cups crushed coconut for garnish
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) square pans.
In a small mixing bowl, cream vanilla until smooth. Add currants, coconuts, whipped cream, sugar, baking soda, salt, eggs, pineapple or pineapple to cream and 9 tablespoon butter or margarine. Mix gently until the batter is thick.
Stir the pineapple mixture and jelly mixture into the creamed mixture once, until well blended. Sprinkle a teaspoon of cocoa over the pineapple mixture in the bottom of an 8 inch or 9 inch square pan. Place the marshmallows over the top.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan, remove from pan, and place on a serving plate. Garnish with coconut and mango, if desired. Serve warm. Garnish with lemon slices at these times.