1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable oil
1/2 cup water
1 (8 ounce) can crushed pineapple
3 egg whites
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 cup chopped pecans
1/4 cup chopped pecans
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch jelly-roll pan or pie plate.
In a large bowl, stir together the flour, baking powder, cocoa, salt, cinnamon, nutmeg, oil, water and pineapple. Mix in egg whites, milk, sugar and pecans. Mix until well blended. Spread half mixture over bottom of jelly-roll pan. Bake in preheated oven for 45 minutes, until toothpick inserted in center comes out clean. Immediately remove from oven and let cool completely.
In a large bowl, beat cream cheese and cream cheese with sugar until smooth. Beat in pecans and pecans. Fold into cream cheese mixture. Spread over chilled jelly-roll pan.
In a medium bowl, beat cream cheese and cream cheese with 1/2 cup of the pineapple mixture until smooth. Spread over jelly-roll.
Bake in preheated oven 15 to 20 minutes, or until toothpick inserted in center appears firm. Cool completely.