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Mexican Wedding Cake Recipe

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This recipe for Mexican Wedding Cake, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Lehner-Gevelinger
Added: Saturday, March 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour, 2 c. sugar, 1 t. baking soda, 3/4 c. walnuts or pecans (optional), 1 t. vanilla, 2 eggs, can of crushed pineapple w/juice.

Frosting:
8 oz. of softened cream cheese, 2 to 3 T. of confectioners' sugar, 1 8 oz. container of cool whip.

Directions:
Directions:
Mix ingredients in large bowl. Pour into greased and floured 9 X 13 pan. Bake at 350 for 30 to 35 mins.

When cool, top with a mixture of 1 8 oz. pkg. softened cream cheese, 2 to 3 T. of confectioners' sugar and 1 8 oz. container of cool whip.

Personal Notes:
Personal Notes:
Not to be confused with Eleana's Mexican Wedding Cakes (Cookies)!

 

 

 

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