Cake "Pancho" with pineapples

Very tasty and easy to prepare sour cream cake with pineapples.

Ingredients

• For test:
• Sour cream - 400 g
• Sugar - 2 cups
• Flour - 2 cups
• Eggs - 2 pcs.
• Cocoa - 2 tablespoons
• Soda - 1 tsp
• For cream:
• Sour cream - 600 g
• Sugar - 1 cup
• For glaze:
• Butter - 50 g
• Cocoa - 2 tablespoons
• Powdered sugar - 1 tbsp
• Milk - 4 tbsp
• For layer:
• Canned pineapples - 1 can

Directions

1. First we make the dough. To do this, beat sour cream, sugar and eggs. Gradually add flour and soda, you get a batter.
2. We divide the dough into two parts. Add cocoa to one part, leave the other white.
3. We bake in the oven at a temperature of 200 degrees two cakes - white and dark (we bake in a round shape).
4. When the cakes have cooled, we divide the white cake in half horizontally. Leave the bottom part for the base. The remaining white cake and black cake cut into small pieces.
5. We make cream: combine sour cream with sugar and beat with a mixer for 7-10 minutes.
6. Lubricate the base with cream, put pieces of chopped dough, generously grease with cream, sprinkle with pineapples. And again we put pieces of dough, grease with cream, sprinkle with pineapples, etc. We lay in the form of a slide, the top is properly covered with cream.
7. For glaze, add cocoa and powdered sugar to warm milk (cocoa and powder must be sifted) and mix well. Then add butter at room temperature and mix well again. Pour this mixture over the top of the cake.
8. Put the "Pancho" cake with pineapples in the refrigerator for 5-6 hours to soak well. I also decorated the cake with chocolate balls.