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Mexican Wedding Cake Recipe

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This recipe for Mexican Wedding Cake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 0032 -- Karen Slone
Added: Wednesday, June 14, 2006


2 c. flour
2 c. sugar
2 eggs
2 tsp. vanilla
2 tsp. baking soda
1 (20 oz.) can crushed pineapple
c. pecans, chopped

8 oz. pkg. cream cheese
1 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped

Mix together cake ingredients. Bake at 325 for 30 to 40 minutes in a 9 x 13 pan. Cream margarine with cream cheese, add vanilla and powdered sugar, mix well. Add nuts to frosting or sprinkle on top of frosted cake.




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