Mexican Wedding Cake
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Salt1 cup
White Sugar2
Eggs1 cup
Butter1 cup
Evaporated Milk1 cup
Flaked Coconut1 tsp
Vanilla Extract1 cup
Pecan (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour one 9x13 inch baking pan
3
Combine the flour, baking soda, salt and 2 cups sugar; set aside
4
Beat the eggs and add them to the flour mixture
5
Then stir in the crushed pineapple and juice until just blended
6
Pour batter into the prepared pan
7
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean
8
To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk
9
Boil for 2 minutes, watching carefully to be sure it doesn't burn
10
Stir the mixture frequently while cooking
11
Remove from the heat and stir in the vanilla, coconut and pecans
12
Beat until it cools to lukewarm then pour over the cooled cake