ADVERTISEMENT
Annie,TX (4:58:54 PM) :
White Texas Sheetcake
2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla
20 ounces can crushed pineapple -- undrained
1 cup walnuts -- chopped
**Frosting
8 ounces package cream cheese -- softened
1/2 cup margarine -- softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
Cream sugar and eggs together utnil smooth. Combine flour and baking soda. Add dry ingredients to egg mixture; mixing well. Stir in vanilla, pineapple and walnuts. Spread batter on greased and floured 18x2x1 inch jelly roll pan. Bake at 350 for 25 to 30 minutes. Let cake cool. Prepare frosting by blending cream cheese, margarine, vanilla and powdered sugar, beating until smooth. Spread frosting on cooled cake.
MsgID: 31259
Shared by: Annie/TX
In reply to: Recipe: Dessert Recipes - 1999-06-21
Board: Daily Recipe Swap at Recipelink.com
Shared by: Annie/TX
In reply to: Recipe: Dessert Recipes - 1999-06-21
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (32)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Spiced-Pumpkin Cupcakes with a Cinnamon Cream Cheese Icing Center
- Cranberry Walnut Coffeecake with Almond Glaze (using cranberry sauce)
- Angel food cake mixed with crushed pineapple - can peaches be used in this recipe?
- Gooey Coffee Cake (using cake mix)
- Williamsburg Orange Cake
- Lemon Cake with Kiwi Sauce (using lemon pound cake slices)
- Jerry Giraffe Cake with Seafoam Frosting (Baker's Coconut recipe)
- Joy of Cooking Mystery Cake with Cream Cheese Frosting (spice cake using tomato soup, nuts, and
- Premium Tres Leches Cake (using cake mix)
- Cassata Napolitana (Rich Dessert Cake, Woman's Day, 1970's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!