Russian Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Russian | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | Eggs | |
| 1 | 20 oz crushed pineapple | |
| undrained | ||
| 2 | c | Sugar |
| 4 | T | Butter, melted |
| 2 | t | Baking soda |
| 1/2 | c | Chopped nuts |
| 2 | t | Vanilla extract |
| 1 | 8 oz cream cheese | |
| 1 1/2 | c | Powdered sugar |
| 1/2 | c | Butter, softened |
INSTRUCTIONS
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 <NJukes@AOL.COM> Date: Thu, 19 Sep 1996 23:33:14 -0400
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Nutrition (calculated from recipe ingredients)
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Calories: 5418
Calories From Fat: 1621
Total Fat: 186g
Cholesterol: 738.1mg
Sodium: 2692.7mg
Potassium: 964.1mg
Carbohydrates: 907.1g
Fiber: 14.3g
Sugar: 704.2g
Protein: 54.4g