| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Cookies |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Sugar |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Vegetable Oil |
| 2 |
|
Eggs, Beaten |
| 2 |
|
8 oz Cans Crushed Pineapple including juice (divide |
| 2 |
ts |
Vanilla |
| 1 |
ts |
Lemon Extract |
INSTRUCTIONS
Preheat oven 350. Measure 2 tablespoons crushed pineapple for frosting and
set aside. Combine sugar, flour, soda, and salt in a mixing bowl. Add oil,
eggs, pineapple, vanilla and lemon extract. Mix thoroughly. Pour batter
into a well greased and floured 17x11 jelly roll pan. Bake 25-30 min or
until pick comes out clean. Remove from oven and immediately frost with
Coconutty Cream Cheese Frosting. Cool completely.
Coconutty Cream Cheese Frosting 1/4 c. margarine, 1- 3 oz pkg cream cheese
softened, 3 c. sifted powdered sugar, 1 tsp vanilla, 2 Tbls crushed
pineapple (reserved from cake) 1 c. flaked coconut, 1/2 c. chopped nuts.
Beat margarine and cream cheese together. Add powered sugar, vanilla and
pineapple. Beat until well blended and smooth. Stir in coconut and nuts.
Recipe by: Imperial Pure Cane Sugar Posted to bakery-shoppe digest V1
Number 021 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 10, 1997
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