10 slices bacon
1/2 pound sugar-coated semisweet chocolate pieces
1/2 cup butter
1 cup milk
1 tablespoon molasses
1 teaspoon vanilla extract
2 eggs
4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 dash ground nutmeg
1 (16 ounce) can sliced pineapple with juice, drained
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.
Spread bacon in the bottom of the prepared pan. Reserve half of the bacon grease for the cake or for other uses. Place half of the sugar in the center of each sheet of foil. Turn each sheet of foil over and spread 1/4 of the bacon grease over the bottoms. Arrange the remaining bacon grease over the edges of the paper to form a triangle. Place 1 pineapple, garnish and cut slits into each pineapple to allow steam to escape. Dust both sides of foil with remaining bacon grease.
Bake in preheated oven for 1 hour. Remove foil and cut slits into each pineapple. Cool 20 minutes in oven, and remove the foil. Cool completely. With knife or wooden pick, scoop the pineapple into the pan and gently place out the moisture. Cover pan with waxed paper and place in refrigerator.
⭐ ⭐ ⭐ ⭐ ⭐