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1
Place oven rack 13 of way up from bottom of oven; preheat to 375F (190C).
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2
Butter a 13x9x2 inch pan and dust all over lightly with fine dry bread crumbs; invert pan to shake out excess crumbs.
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3
Sift together the flour, baking powder and salt; set aside.
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4
Melt the chocolate in top of double boiler over hot water; set aside.
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5
Place pineapple in a strainer set over a bowl and let drain.
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6
In large mixer bowl, cream the butter.
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7
Add vanilla and sugar and beat well.
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8
Add eggs one at a time, beating well after each.
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9
On low speed, add dry ingredients, scraping the bowl with rubber spatula and beating only until thoroughly mixed.
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10
Remove one cup of the mixture and place in a smaller bowl.
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11
Stir the lemon rind and drained pineapple into this smaller mixture; set aside.
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12
Add melted chocolate to the mixture in large bowl and beat until very well mixed.
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13
Stir in the nuts.
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14
Spread the chocolate mixture in an even layer in prepared pan.
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15
Place the pineapple mixture by small spoonsful evenly over the chocolate mixture.
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16
With back of a spoon, spread the pineapple mixture to make a smooth, thin layer.
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17
Bake for 40 to 45 minutes, reversing the rack postion once to insure even browning.
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18
Cake is done when the top springs back when lightly touched and cakes begins to pull away from sides of pan.
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19
Let cake cool in the pan for 15 minutes then cover the pan with a cookie sheet and invert.
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20
Remove the pan and cover the cake with a large rack.
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21
Invert again to cool completely right side up.
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22
When completely cool, transfer to a cutting board and use long, thin knife to cut into squares or bars.
