1 (18 inch) wood vessel
3/4 cup fresh pineapple juice
2 cups white sugar
1 teaspoon vanilla extract
3 eggs
1 cup flaked coconut
1 (16 cup) can apple - peeled, cored and juice still in
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup HERSHEY'S Cocoa Powder
1/2 cup butter, softened
3/4 cup white sugar
1/2 cup milk
3/4 cup confectioners' sugar (optional)
1/2 teaspoon vanilla extract
1 egg
3/4 cup milk, well-hydrated
1/2 cup golden raisins (optional)
Preheat oven to 350 F. Sift together the flour, baking powder, salt and 3/4 cup of cocoa mixture. Set aside.
In a small bowl, stir together pineapple juice and 1 teaspoon sugar. The batter will be sticky and water will condense, so be sure it is kept well mixed. Stir in enough flour to make the dough easy to handle. Place one layer of batter in the bowl, turn dough over and