3 1/2 cups pureed pineapple
1 1/2 cups white sugar
1 cup unsweetened cocoa powder
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla extract
3 eggs
1 cup butter
1 teaspoon lemon zest
1 cup chopped walnuts
1/2 cup butter, softened
3 cups confectioners' sugar
1/2 cup milk
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a medium saucepan, combine pineapple puree and sugar. Bring to a boil over medium heat, stirring frequently. Boil, stirring occasionally, for 5 minutes. Remove from heat and stir in sugar until completely dissolved. Stir in cocoa and flour. Mix gently until flour is evenly distributed.
Pour pineapple mixture into prepared pan. Pour batter over pineapple and garnish with walnuts.
In a large bowl, cream together the butter, lemon zest, and chopped walnuts until light and fluffy. Beat in the egg and sugar. Beat in the flour mixture alternately with the powdered pineapple mixture, mixing just until incorporated.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely to room temperature before removing from pan. Chill in refrigerator before cutting into bars.
To make the frosting: In a medium bowl, cream together the sour cream, sugar and cocoa. Beat in the lemon zest. Mix in the chopped walnuts. Patch the top and sides of one 10 inch cake flan loaf pan with beaten egg whites. frost two bars of bars onto one loaf. Serve warm or at room temperature.
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