Name: Mexican Wedding Cake
Yield: 24
Ingredients: All-purpose flour - 2 cups; Baking soda - 2 teaspoons; Salt - ½ teaspoon; White sugar - 2 cups; Eggs - 2; Crushed pineapple with juice - 1 (20 ounce) can; White sugar - 1 cup; Butter - ½ cup; Evaporated milk - 1 cup; Flaked coconut - 1 cup; Vanilla extract - 1 teaspoon; Chopped pecans - ½ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Mexican Wedding Cake

1. All-purpose flour - 2 cups

2. Baking soda - 2 teaspoons

3. Salt - ½ teaspoon

4. White sugar - 2 cups

5. Eggs - 2

6. Crushed pineapple with juice - 1 (20 ounce) can

7. White sugar - 1 cup

8. Butter - ½ cup

9. Evaporated milk - 1 cup

10. Flaked coconut - 1 cup

11. Vanilla extract - 1 teaspoon

12. Chopped pecans - ½ cup

How to cook deliciously - Mexican Wedding Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.

2. Stage

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

3. Stage

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.

4. Stage

To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.