Name: Rose Kennedy'S Cake
Yield: 4 servings
Ingredients: 2 cups flour; 2 cups sugar; 2 eggs; 1 pinch salt; 1 (16 ounce) can crushed pineapple in juice (Do not drain); 2 teaspoons vanilla extract; 2 teaspoons baking soda (add last); 1 1/2 cups walnuts, crushed; Cream Cheese Icing; 8 ounces Cool Whip; 1 1/2 cups confectioners' sugar; 1/2 cup walnuts, chopped; 8 ounces cream cheese; 1/2 cup margarine

Servings: 4 persons

2 cups flour
2 cups sugar
2 eggs
1 pinch salt
1 (16 ounce) can crushed pineapple in juice (Do not drain)
2 teaspoons vanilla extract
2 teaspoons baking soda (add last)
1 1/2 cups walnuts, crushed
Cream Cheese Icing
8 ounces Cool Whip
1 1/2 cups confectioners' sugar
1/2 cup walnuts, chopped
8 ounces cream cheese
1/2 cup margarine

1
Preheat oven to 350u00b0F.
2
CAKE:
3
In mixing bowl beat eggs. Add sugar, flour and salt. mix well. Add vanilla extract, pineapple and walnuts; mix well.
4
Spray an 11 x 17-inch pan.
5
Add baking soda to mixture and pour in pan.
6
Bake 30 to 35 minutes.
7
Cool completely before frosting cake.
8
FROSTING:
9
Melt margarine.
10
Put margarine, cream cheese and Cool Whip in bowl; mix well.
11
Add nuts.
12
Add sugar and mix well.
13
Pour over cake. Refrigerate at least 1 hour before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rose Kennedy'S Cake

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