3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon white sugar
1 cup butter, softened
3 eggs
4 (3 ounce) packages instant chocolate pudding mix
2 cups milk
1 (1 ounce) square unsweetened chocolate, chopped
3 cups confectioners' sugar
2 teaspoons vanilla extract
1 (15 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, eggs, pudding mix, milk, chocolate, confectioners' sugar, and vanilla. Beat on medium speed until blended. Beat in pineapple juice and pineapple pulp. Pour batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack. Cut into squares and eat immediately.
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