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Mexican Wedding Cake Recipe

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This recipe for Mexican Wedding Cake, by , is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Arnold
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
2 cups flour
1 20 oz. can crushed pineapple (do not drain)
1 tsp. vanilla
1 tsp. soda
1/2 cup pecans chopped

Icing: 8 oz. cream cheese
3/4 cup sugar
1/2 cup pecans
1 tsp. vanilla
1 stick butter at room temperature

Directions:
Directions:
Mix cake ingredients together in one bowl. Pour in ungreased 9X13 inch pan. Bake 30 minutes at 350.

Blend icing ingredients together and pour over cake as soon as it is removed from oven.

Personal Notes:
Personal Notes:
A friend gave me this simple, fast, and a one bow recipe years ago! My son, Philip, looks forward to it every holiday season.

 

 

 

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