4 3/4 gallons milk
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups fresh, chilled brown sugar
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can frozen orange juice concentrate
1 (8 ounce) can candied black cherry tomatoes
1 (8 ounce) can crushed pineapple, drained
1/2 pound limes, quartered
1 teaspoon salt
4 tablespoons chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin tubes or line with paper muffin liners.
In a large bowl, mix brown sugar, pineapple juice concentrate and candied black cherries until smooth. Stir in crushed pineapple and orange juice. Pour mixture into prepared muffin cups.
Bake 20 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. While still warm, gently flip cakes in the microwave to cool slightly. Cool slightly on a wire rack.
To make the chocolate glaze, mix 1/2 cup chocolate syrup with 2 tablespoons water until mixture resembles fine powder. Spread on top of the cake.