Russian cake

Yield: 1 Servings

Measure Ingredient
2 cups Flour
2 \N Eggs
1 can (20 oz) crushed pineapple, undrained
2 cups Sugar
4 tablespoons Butter, melted
2 teaspoons Baking soda
½ cup Chopped nuts
2 teaspoons Vanilla extract
1 pack (8 oz) cream cheese
1½ cup Powdered sugar
½ cup Butter, softened



Preheat oven to 350 degrees. Grease and flour a 9"x13" pan. Cake: Combine flour, eggs, pineapple, sugar, baking soda, butter and 1 tsp vanilla; mix well. Turn into prepared pan and bake for 40 to 45 minutes or until cake tests done.

Frosting: Combine cream cheese, powdered sugar, butter and remaining 1 tsp vanilla; beat until smooth and creamy. Spread over cake. Store cake in refrigerator.

Posted to EAT-L Digest 19 Sep 96 From: Helen Jukes <NJukes@...> Date: Thu, 19 Sep 1996 23:33:14 -0400

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