Rose Kennedy
Cake

No Photo

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 can crushed pineapple with juice
  • 1 1/2 cups crushed walnuts
  • 2 teaspoons baking soda

Cream Cheese Icing

  • 8 ounces Cool Whip
  • 8 ounces cream cheese
  • 1 stick margarine
  • 1 1/2 cups confectioners' sugar
  • 1/2 cups walnuts, chopped

Instructions

  1. Heat oven to 350 degrees F.

Cake

  1. Break eggs into mixer bowl. Add sugar, flour and salt; mix well. Add vanilla extract, pineapple and walnuts; mix well.
  2. Grease and flour* an 11 x 17 inch pan.
  3. Add baking soda to mixture and pour into pan.
  4. Bake for 30 to 35 minutes.
  5. Cool completely before icing.

Cream Cheese Icing

  1. Melt margarine. Put margarine, cream cheese and Cool Whip in bowl; mix well. Add nuts. Add sugar and mix well. Pour over cake.
  2. Refrigerate cake for at least 1 hour before serving.

Notes

* For best results, use our Pan Release!



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