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Mexican Wedding Cake Recipe

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This recipe for Mexican Wedding Cake, by , is from The Adams & Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Adams
Added: Tuesday, July 4, 2006



1 Can crushed pineapple, including juice
2 Cups all purpose flour
2 Cups sugar
2 tsp. vanilla
2 tsp baking soda
1 Cup chopped walnuts
2 eggs, slightly beaten

8 oz cream cheese, softened
1 stick butter
1 tsp vanilla
1 1/3 cups confections sugar

Preheat oven to 350. In a large mixing bowl, mix pineapple, flour, sugar, vanilla,baking soda, chopped nuts and eggs. Mix well and pour into a 13 x9 in sprayed pan. Bake for 45 minutes. Cool completely.

Cream together cream cheese, butter until fluffly. add vanilla and slowly add confections. Spread on cooled cake and sprinkle on a few chopped walnuts.

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Number Of Servings:




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