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Rose Kennedy's Cake



  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda (add last)
  • Pinch of salt
  • 1 can crushed pineapple with juice
  • 1 1/2 cups crushed walnuts

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


  1. Heat oven to 350 degrees F.
  2. Cake: Break eggs into mixer bowl. Add sugar, flour and salt; mix well. Add vanilla extract, pineapple and walnuts; mix well.
  3. Grease and flour an 11 x 17-inch pan.
  4. Add baking soda to mixture and pour into pan.
  5. Bake for 30 to 35 minutes.
  6. Cool completely before icing.
  7. Cream Cheese Icing: Melt margarine. Put margarine, cream cheese and Cool Whip in bowl; mix well. Add nuts. Add sugar and mix well. Pour over cake.
  8. Refrigerate cake for at least 1 hour before serving.

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