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Mexican Wedding Cake
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1 can (20 oz) crushed pineapple with juice
1/2 cup pecans
Mix together and bake in 9x12 inch pan, greased and
floured. Bake at 350 degree oven for 30 minutes.
ICING
1 stick margarine or butter, melted
8 ounces cream cheese
3/4 cup sugar
1 teaspoon vanilla
1/2 cup pecans
Beat until stiff and fluffy. Add pecans and vanilla. Put
on cake when still warm.
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