8 eggs
1/8 cup vegetable oil
1/3 cup white sugar
1 tablespoon vanilla extract
1 (8 ounce) can diced pineapple with juice
2/3 cup banana cream, crushed
1/2 cup chocolate syrup
1 cup vegetable oil
1 cup water
1 cup margarine, melted
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, beat egg, oil, sugar, and vanilla by hand until smooth. Combine pineapple, banana cream, chocolate syrup, vegetable oil, water, margarine, and vanilla. Mix thoroughly. Pour batter into prepared pans.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool completely in pans on wire rack. Cool completely before frosting with fruit preserves.
Frost cake with peach preserves after frosting. Frost the top of cooled cake with raspberry preserves and lemon preserves.
⭐ ⭐ ⭐ ⭐ ⭐