- Source:
- East Central High Cookbook
Serves/Makes:12 to 24
- Ingredients
- 2 eggs
- 2 cups (475 ml) flour
- 2 cups (475 ml) sugar
- 2 tsp (10 ml). soda
- 1 tsp (5 ml). vanilla
- 1 med. can crushed pinapple
- Icing:
- 1 3 oz (84 grm). pkg. cream cheese
- 1/2 stick butter or margarine (soften over hot water or micro)
- 2 cups (475 ml) powder sugar
- 1 tsp (5 ml) vanilla
- Topping:
- 1/2 cup (125 ml) chopped pecans
- Preparation
- Mix until blended; pour into 15 x 10 inch cookie sheet.
- Bake at 350 degrees (175 C.) for 45 minutes.
- Icing:
- Beat together until desired consistancy.
- Top with chopped pecans.
- Comments
- My mother, Delores Maynard, worked in the cafeteria, and the food was wonderful, before the fast pace of pizza and tacos.
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