Tip of the Week
When mixing sticky, goopy ingredients (molasses, honey, peanut butter), try spraying the measuring cups with non-stick spray first (just lightly). The ingredients will come out easier
Mexican Wedding Cake
Besides being delicious, this cake is very easy to double or cut in half because there is an even number of every ingredient. If you cut it in half, just use an 8x8 pan.
When mixing sticky, goopy ingredients (molasses, honey, peanut butter), try spraying the measuring cups with non-stick spray first (just lightly). The ingredients will come out easier
Mexican Wedding Cake
Besides being delicious, this cake is very easy to double or cut in half because there is an even number of every ingredient. If you cut it in half, just use an 8x8 pan.
Ingredients:
- 2 cups of flour
- 2 cups of sugar
- 2 eggs
- 2 teaspoons of baking soda
- 1 20 oz can of crushed pineapple (don't drain)
- 1 cup of coconut
- 1 cup of chopped nuts
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 2 sticks of butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Preparation:
Stir all cake mixture ingredients in a mixing bowl. Pour into 9x13 greased pan. Bake at 350 degrees for 30 – 35 minutes.
Top will not always be brown.
Frosting:
Combine cream cheese and butter with an electric mixer. Cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Frost cake. Garnish with chopped nuts and coconut if desired.
Paulette~
ReplyDeleteThanks for sharing your recipe. It was great when you baked it for our cohort group. I think I will start with trying your caramel corn first, and then maybe I will feel confident enough in my baking skills to try the cake!!!
Paulette,
ReplyDeleteI love the tip of the week, it is super helpful!!
As a non cook, you're sure making me want to give it a go. This looks delicious!
ReplyDeleteI know it's taboo to venture away from raw ingredients but is splenda an option instead of sugar?
Robert,
ReplyDeleteThe conversion is the same - so you would use two cups of Splenda. I don't particulary like the taste... However, the light sugar recipe calls for 1 1/2 cup sugar and 2 1/2 cups flour - the rest of the recipe is the same. You could give that a try.