Makes 24
(2-inch) squares
CAKECooking spray2 large eggs
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2 cups granulated sugar1 teaspoon pure vanilla extract1 can (20 ounces) crushed pineapple in heavy syrup2 cups all-purpose flour2 teaspoons baking soda1 cup coarsely chopped pecansCREAM CHEESE ICING1 package (8 ounces) cream cheese, softened½ cup (1 stick) butter or margarine, softened11/3 cups powdered sugar1 teaspoon pure vanilla extract
→Preheat oven to 350 degrees. Grease a 13x9-inch pan. In a large mixing bowl, mix the eggs, sugar, vanilla and pineapple together with a spoon. Sift the flour and baking soda into the bowl. Mix well. Fold in the pecans.
→Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 45 minutes. Let the cake cool in the pan, then frost.
→For icing, mix the ingredients together in a medium-size mixing bowl. Beat with an electric mixer on high speed until the mixture is creamy, about 5 minutes. Spread the icing on the cooled cake and cut into squares.
→Source: "Special Recipes From the Charleston Cake Lady” by Teresa Pregnall (William Morrow, 2000).
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