I also love the Chocolate Texas Sheet Cake or the Mexican Wedding Cake. Both are quick, easy, and very moist.

Mexican Wedding Cake

2 cups sugar
2 cups flour
2 teaspoons soda
2 eggs
1 20 ounce can crushed pineapple, undrained
1 cup pecans, chopped

1. In a mixing bowl, combine the first five ingredients; mix well.
2. Stir in pecans. Pour into an ungreased 13 x 9 inch baking pan. Bake at 350 degrees for 45-60 minutes or until center is set. Cake will be very brown. Cool

3. Frosting: Cream Cheese Frosting; 1/2 stick butter or margarine, melted, 8 ounce package cream cheese, softened, 1 1/2 cup powdered sugar and 1 teaspoon vanilla.

Beat until smooth and continue beating for 5-10 minutes to make frosting very light and fluffy. Frost cake. I sprinkle with pecans to make it pretty.

Yummy. That sounds good.

Love the Mexican Wedding Cake. I've had to take that to Easter dinner for about the last 25 years!

Yum, Thanks!

This is the same recipe that I use. I love it, but my husband doesn't like nuts so I don't make it for us. I have taken it to potlucks.

I've never made this version. Guess what I'll make for the break room this week. . .

Oh, I have to make this one.

Great cake! I found the recipe under the name of Mexican Fruitcake, but I like your name better. People always curl up their lips when they hear "fruitcake". :wink: Bet it's a hit where ever you serve it.

Thank You :D:D:D

I'm trying this one