Russian cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | 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 |
Directions
CAKE
FROSTING
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