Mexican Wedding Cake - cooking recipe

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
2 teaspoons baking soda
1 cup crushed pecans
1 (16 ounce) can crushed pineapple
Icing
2 (8 ounce) packages soften cream cheese
2 cups confectioners' sugar
1 cup of softened butter or 1 cup margarine

Preparation

SIFT TOGETHER flour, soda, and sugar, and then add pecans.
Next add slightly beaten eggs and the crushed Pineapples.
Pour batter into a 9x13 cake pan that has been greased and flour.
Bake 40 minutes at 350 degrees; cake will be dark.
While cake is still hot, using a fork punch holes in top of cake.
Mix icing with mixer until smooth and spread on cake while it is still hot!
Let cake cool and serve.
Enjoy!