"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Cake Recipe

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This recipe for Mexican Cake, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arline Parker
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
20 oz can crushed pineapple, undrained
2 eggs
2 cups sugar
2 cups flour
2 tsp baking soda
1 cup walnut pieces



FROSTING:
1 stick margarine, softened
8 oz pkg cream cheese, softened
1 tsp vanilla
2 cups powdered sugar

Directions:
Directions:
CAKE: mix pineapple, eggs, sugar, flour, baking soda and walnuts. Pour in ungreased 9X13 pan. Bake at 350 about 35 minutes. Frost when cool.

FROSTING: cream together margarine and cream cheese. Add vanilla and powdered sugar; mix until creamy. Serves about 30.

 

 

 

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