Wednesday, March 01, 2006

An easy, simple cake

If you are needing or wanting an easy, quick dessert, here is the answer!

Pineapple Sheet Cake/Mexican Wedding Cake

2 cups flour
2 cups sugar
2 tsp. vanilla
2 tsp. salt
2 eggs
(do you see a developing pattern here? :- o)
1 15 oz. can of crushed pineapple with the juice
1/2 cup chopped nuts
Cream Cheese Icing

Mix all of the above ingredients together thoroughly, except the icing of course!
For the sheet cake, you put the batter into a greased and floured (or just use Pam spray and omit the flour.) jelly roll pan and bake for 20-25 minutes in a 350 degree oven.
For the mexican wedding cake version, you pour the batter into a 9x13 baking dish or pan (greased and floured or Pammed) and bake for 20-30 minutes. Watch it carefully and test with a tooth pick for doneness.

I am not sure why, but I prefer this cake baked in a jelly-roll pan, so you might want to try that first. I've only had it once baked in a 9x13 pan and just didn't care for it as much.

While the cake is still warm, ice it with either the already-made cream cheese icing or with home-made icing. I prefer home-made and here is the recipe for it:

Cream Cheese Icing:
1 - 8 ounce bar Cream Cheese
2 Tablespoons margerine
1 box powdered sugar (about 4 cups or 1 pound)
1/2 c. flour
1/2 t. salt
Cream cheese and margarine.
Add remaining ingredients gradually.
Frost cooled cake.

This cake is moist and delicious and wonderful with a cold glass of milk or hot cup of coffee!

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