Mexican Wedding Cake
- 2 eggs
- 2 cups sugar
- 2 cups flour
- 2 tsp. soda
- 1 tsp. salt
- 2 cups crushed pineapple and juice
- 1 cup nuts
Mix all together and bake in a 9x13 inch pan for 30-40 minutes at 350 degrees F.
- 1 pkg. cream cheese
- 1 stick margarine or butter
- 3 cups powdered sugar
- 1 tsp. vanilla
Beat until well blended. Cool cake and frost.
By Robin from Washington, IA
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