1 (18 ounce) can crushed pineapple slices
1 cup crushed pineapple with juice
1 cup white sugar
2 teaspoons vanilla extract
1 cup milk
8 egg whites
2 teaspoons cream of pineapple syrup
1 cup butter, softened
1/2 cup corn syrup
2 1/2 cups all-purpose flour
3 cups buttermilk
1 cup milk chocolate syrup
3 tablespoons white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine pineapple slices, pineapple juice, pineapple juice concentrate, pineapple syrup, white sugar, vanilla, milk and egg yolks. Mix thoroughly. Spread batter evenly into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Allow to cool completely.
To make the frosting: Beat butter and corn syrup together in small bowl until light and fluffy, then beat in flour, stirring until just blended. Fold in flour mixture and set aside.
Stir remaining pineapple juice into creamed mixture; beat well. Spread batter over cake.
To make the frosting: Beat butter, corn syrup and chocolate syrup in small bowl until light and fluffy, then spread over cake. Frost cake with chocolate frosting: Spread remaining 1/2 cup pineapple juice over cake, then sprinkle with remaining 1/2 cup pineapple juice. Chill until serving time.
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