| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Russian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
|
Eggs |
| 1 |
cn |
(20 oz) crushed pineapple, undrained |
| 2 |
c |
Sugar |
| 4 |
tb |
Butter, melted |
| 2 |
ts |
Baking soda |
| 1/2 |
c |
Chopped nuts |
| 2 |
ts |
Vanilla extract |
| 1 |
pk |
(8 oz) cream cheese |
| 1 1/2 |
c |
Powdered sugar |
| 1/2 |
c |
Butter, softened |
INSTRUCTIONS
CAKE
FROSTING
Preheat oven to 350 degrees. Grease and flour a 9"x13" pan. Cake: Combine
flour, eggs, pineapple, sugar, baking soda, butter and 1 tsp vanilla; mix
well. Turn into prepared pan and bake for 40 to 45 minutes or until cake
tests done.
Frosting: Combine cream cheese, powdered sugar, butter and remaining 1 tsp
vanilla; beat until smooth and creamy. Spread over cake. Store cake in
refrigerator.
Posted to EAT-L Digest 19 Sep 96
From: Helen Jukes <[email protected]>
Date: Thu, 19 Sep 1996 23:33:14 -0400
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