What a day for cake!

With tears of joy welling up in our eyes, today we witnessed the wedding ceremony of our dear friends, Debbie and Andy. May they have many happy and healthy years ahead--they deserve everything this life has to give.

So again, no stories today--just shared deliciousness--today, in the form of a wonderful cake/icing recipe I received in the late 1970s when I was involved with Akron's Childbirth Education Association. And again, a recipe that I would be sad to lose, thus worthy of posting here.

Lynn's Moist Pineapple Cake

Cake:
✔ 2 eggs, beaten
✔ 1-3/4 cups sugar
✔ 2 cups flour
✔ 2 teaspoons baking soda
✔ 1 13.5 oz. can crushed pineapple (in juice is best)
✔ 1 cup chopped walnuts

Preheat oven to 350°. Mix above ingredients together with a spoon or mixer and bake in 9"x13" pan for 45 minutes at 350°. Cool.

Icing:
✔ 8 oz. cream cheese, softened to room temperature
✔ 1 stick butter or margarine, softened to room temperature
✔ 1-1/2 cups powdered sugar
✔ 1 teaspoon vanilla

Beat together with mixer, adding more powdered sugar if necessary for proper consistency. Spread on cooled cake.

Mazel Tov, Debbie and Andy!! xoxo