1 (15 ounce) can crushed pineapple
4 cups corn syrup
4 cups shortening
12 chocolate candy candies, quartered
1/3 cup cocoa powder
1 cup white sugar
2 cups milk
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups confectioners' sugar
In a large heavy skillet over medium heat, melt the crushed pineapple, add the corn syrup, shortening and chocolate candy candies. Add the cocoa, 2 cups milk, eggs and vanilla. Beat together. Stir in the lemon zest and confectioners' sugar. Pour mixture into a 3 quart mold and chill in refrigerator.