Saturday, November 29, 2008

My cake is more popular than I am

This picture, of course, doesn't look like either of us. I haven't been blonde since first grade, and "my" cake recipe is not for a layer cake. Although sticking candles in it would be fun, we won't be doing that today. One is occasionally limited by the size of one's clip art collection.

That is a really cute apron, though...

At any rate, if you like cake but don't have a lot of time or inclination, this one is a winner everywhere I take it. Watch out for everyone's allergies, etc, of course. This has nuts and wheat, etc.

Swedish Nut Cake


Cake:

2 c. sugar 1 tsp. vanilla

2 c. self-rising flour ½ c. chopped pecans

2 tsp. soda 1 20-oz. can crushed pineapple (DO NOT DRAIN)

2 eggs

Combine first 3 ingredients and stir in eggs, vanilla, pecans & undrained pineapple. Mix well. Pour into greased 9 x 13 pan. Bake 40-45 minutes at 350˚ (325˚ if glass pan). Check for doneness by inserting a wooden toothpick in the center; return to oven a few minutes if necessary.


Cool, then spread on Topping.


Topping:

1 stick butter 1 tsp. vanilla

1 8-oz. package cream cheese ½ c. chopped pecans

1 ¾ c. powdered sugar

Cream together butter and cream cheese. Beat in powdered sugar, then vanilla and pecans. Spread over cooled cake.


Magdalena


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