"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cake - Mexican Wedding Recipe

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

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large can crushed pineapple and juice (20-ounce can)
2 eggs
2 cups sugar
2 cups self-rising flour
2 teaspoons baking soda
1/2 1 cup pecans, chopped

Topping:
8-ounces cream cheese, softened
1/3 stick butter, softened
2 cups powdered sugar
1 teaspoon vanilla

Directions:
Directions:
Mix sugar, flour and soda. Mix with a spoon. Add eggs and slowly add pineapple and juice getting out the lumps. Pour into a greased 9X13-inch pan. Bake 25-30 minutes at 350. Do not over bake. Put topping on hot cake.

Topping:
Mix the softened cream cheese and butter. Add powdered sugar and vanilla. Mix thoroughly to remove lumps. Put on hot cake.

 

 

 

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