| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Mexican |
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Purpose flour |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
cn |
(20-oz) crushed pineapple in its own juice |
| 1 |
c |
English walnuts chopped medium |
| 1 |
ct |
(8-oz) Cream Cheese |
| 2 1/2 |
c |
Confectioners sugar |
| 1 |
|
Stick butter; softened |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
ICING
From: "Ms. Martin" <kmart1@POP.UKY.EDU>
Date: Thu, 18 Jul 1996 15:37:34 -0400
MIX THE FLOUR, SUGAR AND SODA TOGETHER WITH FORK OR SPOON. Make a well in
center of dry ingredients and add eggs, vanilla, pineapple and walnuts. ADD
A LITTLE MELTED BUTTER TO BATTER; then pour into greased and floured
13"x9"x2" pan. Bake at 350 degrees for 45 minutes.
ICING: (Pour over cake while still hot.) Mix these ingredients until
smooth. (You may use a bit more powdered sugar if desired.)
EAT-L Digest 17 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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