Mexican Wedding Cake
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 353.8
- Total Fat: 16.6 g
- Cholesterol: 36.1 mg
- Sodium: 248.6 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 1.0 g
- Protein: 4.2 g
View full nutritional breakdown of Mexican Wedding Cake calories by ingredient
Introduction
This is a wonderful cake - but how my mother-in-law got the recipe and if it should be titled as such I am not sure - would love to hear from others and what they call it. This is a wonderful cake - but how my mother-in-law got the recipe and if it should be titled as such I am not sure - would love to hear from others and what they call it.Number of Servings: 18
Ingredients
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cake:
2 eggs
2 cups sugar
1 can Crushed Pineapple Large w/ juice
2 tsp vanilla
2 Tbsp Canola Oil
2 cups flour
2 tsp baking soda
1 cup chopped walnuts
Icing:
1 stick margarine
8 oz cream cheese
1/2 cup brown sugar packed
1/2 cup sugar
1 tsp vanilla
Directions
Preheat oven to 350 degrees.
Cake:
Cream eggs and sugar. Add rest of the ingredients stirring well. Pour into a greased
9x12 pan and bake for 40 minutes.
Remove from oven and cool completely.
Icing:
cream margarine and cream cheese together. Add sugars and vanilla and blend until light and fluffy.
Frost cooled cake.
I did the recipe calculator by cutting the cake into 18 pieces = 1 serving.
Number of Servings: 18
Recipe submitted by SparkPeople user CHARMED1383.
Cake:
Cream eggs and sugar. Add rest of the ingredients stirring well. Pour into a greased
9x12 pan and bake for 40 minutes.
Remove from oven and cool completely.
Icing:
cream margarine and cream cheese together. Add sugars and vanilla and blend until light and fluffy.
Frost cooled cake.
I did the recipe calculator by cutting the cake into 18 pieces = 1 serving.
Number of Servings: 18
Recipe submitted by SparkPeople user CHARMED1383.
Member Ratings For This Recipe
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CD4351492
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FOWLERK