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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Come On Over Cake Recipe

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This recipe for Come On Over Cake is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 rolls Ritz crackers (regular long rolls), crushed
1-1/2 c. sugar
2 tsp. baking powder
2 tsp. vanilla
1 c. nuts, chopped. (I use pecans.)
4 egg whites, beaten

Topping:
8 oz. cream cheese, softened
1 - 16 oz. cool whip, thawed
1 large can crushed pineapple, drained
1/2 c. powdered sugar
Directions:
Directions:
Preheat oven to 300º. Grease a 9"x13" baking pan.

Cake:
In a bowl, mix together crushed crackers, nuts and baking powder.
In a separate bowl, beat egg whites. Add sugar and vanilla.
Fold this mixture into the cracker mixture and put in greased 9"x13" baking pan.
Bake in 300º degree oven for 25 minutes.
Cake will look white, like it isn't done. Let cake cool completely.

Topping:
Mix softened cream cheese and thawed Cool White.
Gently add powdered sugar and pineapple.
Spread over the cake mixture. Refrigerate immediately.
Personal Notes:
Personal Notes:
Recipe from Les Price.

 

 

 

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