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