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(a.k.a. Mexican Wedding Cake)
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped walnuts or pecans
2 eggs
1 (20 ounce) can crushed pineapple, with juice
Grease a 13x9x2" baking dish. In large mixing bowl, combine dry
ingredients. Add nuts, eggs, and pineapple, and mix well by hand.
Pour into prepared pan. Bake 35 minutes at 350°, or until toothpick
inserted in middle of cake comes out clean. Cool, then frost with
cream cheese frosting. For Mexican Wedding Cake, add 1 cup chopped
pecans to cake batter, and 1/2 cup each chopped pecans and flaked
coconut to frosting.
Cream Cheese Frosting: 8 ounces cream cheese, 2 tsp vanilla, 1/4
cup butter or margarine (1/2 stick), 1 pound powdered sugar (note:
this makes too much frosting)
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped walnuts or pecans
2 eggs
1 (20 ounce) can crushed pineapple, with juice
Grease a 13x9x2" baking dish. In large mixing bowl, combine dry
ingredients. Add nuts, eggs, and pineapple, and mix well by hand.
Pour into prepared pan. Bake 35 minutes at 350°, or until toothpick
inserted in middle of cake comes out clean. Cool, then frost with
cream cheese frosting. For Mexican Wedding Cake, add 1 cup chopped
pecans to cake batter, and 1/2 cup each chopped pecans and flaked
coconut to frosting.
Cream Cheese Frosting: 8 ounces cream cheese, 2 tsp vanilla, 1/4
cup butter or margarine (1/2 stick), 1 pound powdered sugar (note:
this makes too much frosting)
