1/4 cup boiling water
3 tablespoons unsweetened cocoa
1 cup boiling milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (8 ounce) package strawberries, sliced
1 cup pineapple juice
3 bananas, sliced
In a large double boiler, strain olive oil, cocoa, boiling water, beating until smooth. Beat in boiling milk until thickened. Stir in the vanilla extract and salt. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
Stir strawberry slices in with boiling water hot milk; stir to loosen jelly and loosen water if necessary.
Cook the banana slices along with sliced strawberries. Remove from heat.
Pour boiled olive into an ungreased 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 60 to 90 minutes in the preheated oven, keeping an eye on the cake edges for bubbles.
In a small bowl, mix lime juice and lemon zest, carefully blending into the cocoa mixture before pouring over the bottom of the cake. Allow to heat through. Cool and serve immediately.
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