BEST CAKE

I have had this recipe for over twenty years, and it is always a favorite. It is easy to make and to take to pot lucks and picnics, or serve proudly to your dinner guests. The recipe has probably been around a lot longer than the early 1970's. A friend of mine brought it to a potluck when we both worked at Kitt Peak National Observatory headquarters, and everybody asked her for the recipe. She had just gotten it from her mother in Ohio, who had instructed her to give the recipe out to anyone who wanted it. So it spread quickly around KPNO and Tucson, and who knows where else? If you have not run across it before, please try it. If you like nuts and pineapple, you will agree this is the Best Cake!

P.S. Be sure and give the recipe away to anyone who wants it!

Pat

Ingredients

2 cups Flour
2 cup Sugar
2 tsp Baking soda
2 Eggs
1 can Crushed Pineapple, 20 oz can (do not drain)
1 tsp Vanilla
1 cup Chopped nuts (walnuts or pecans)

Directions

Preheat oven to 350°F. Grease a 13" X 9" pan. Sift the flour, sugar and baking soda into a large mixing bowl. Make a well in the dry ingredients and add all of the other ingredients. Mix just until dry ingredients are moistened. Put into greased 13" x 9" pan and bake at 350 F for 45 minutes. While cake is baking, make the frosting (see below). Spread frosting as soon as cake is out of the oven (some of it will melt into the cake). Decorate top with walnut or pecan halves if desired.

Frosting Ingredients

8 oz Cream cheese
1/2 cup Butter
1-1/3 cup Powdered sugar
1 tsp Vanilla

Frosting Directions

While the cake is baking, cream frosting ingredients together until fluffy. Spread as soon as cake comes out of oven. Some frosting will soak into the hot cake. Garnish with nut halves if desired.

Let cake cool several hours before serving. Leftover cake keeps well in refrigerator several days.

Please send comments to comments@acaciart.com