Fine dry bread crumbs, for dusting cake pan
3 c. sifted flour
2 c. granulated sugar
1 sq. (1 oz.) German sweet chocolate, grated
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 can (8 oz.) crushed pineapple
3 eggs, beaten
1 1/2 c. vegetable oil
2 tsp. vanilla
2 c. grated raw carrots
1 1/2 c. finely chopped pecans
Icing (recipe follows)

Butter a 10 to 12 cup tube or bundt pan. Dust with dry bread crumbs. Invert pan and tap out excess crumbs.

In a large bowl, combine flour, sugar, grated chocolate, cinnamon, baking soda and baking powder. Drain pineapple, saving syrup. Add syrup to flour mixture. Add eggs, oil and vanilla. Beat on medium speed for 3 minutes. Stir in pineapple, carrots and pecans.

Pour batter into prepared pan. Bake in a preheated 350 degree oven for 75 to 90 minutes or until cake tests done. Cool in pan 10 minutes before removing. Ice with icing.

ICING:

2 1/4 c. confectioners' sugar
4 oz. cream cheese, softened
3 tbsp. butter, softened
1 tbsp. vanilla
1 tbsp. milk
1/4 c. chopped pecans
1/2 c. currants

In a medium mixing bowl, combine sugar, cream cheese, butter, vanilla and milk, mix until smooth. Add pecans and currants.