Posted by Karen on March 06, 2001 at 01:10:16:
In Reply to: Wedding cake posted by Mike on March 05, 2001 at 19:41:11:
Mexican Wedding Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
1/2 cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.
Makes 1 9x13 inch cake.
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Mexican Wedding Cakes
1 c Butter, room temperature
1/2 c Powdered sugar
1/4 ts Salt
1 ts Vanilla extract
2 c Sifted flour
Cream butter; add sugar gradually. Blend in salt,
vanilla, & flour. If too soft, chill until firm.
Scoop small pieces of dough, roll in hand to make
a small ball, & place on ungreased cookie sheets.
Bake in preheated 400 degree oven about 12 minutes,
or until golden brown. Roll cookies in powdered sugar
while hot. Cool on wire rack.