Mix first six ingredients together with wire whisk. Melt butter. Add the eggs, one at a time, to the melted butter, beating as you go. Add vanilla. Slowly add dry ingredients a bit at a time, blending slowly. Stir into the batter with a spatula the shredded carrots and then the pineapple (juice and all). Use the spatula to thoroughly incorporate the ingredients. Pour evenly into THREE round cake pans which have been buttered and floured. Bake at 350°F for 30 minutes. Use a toothpick to test for doneness. It should not be wet, but come out clean with a few crumbs attached. Do not over bake. After cooling in pans for 10 minutes, invert onto waxed paper placed atop cake racks. Let stand until completely cool.
BEAUTIFUL chocolate cake with white frosting. Looked wonderful!
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