Mexican Wedding Cake
yield: 108
total time: 35 minutes
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 16 ounces crushed pineapple & its juice
- 8 ounces cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla
Nutrition
- Calories : 40 calories
- Carbohydrate : 8 grams
- Cholesterol : 5 milligrams
- Fat : 1 grams
- Protein : 1 grams
- Sodium : 30 milligrams
- Sugar : 6 grams
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