Mexican Wedding Cake Best Dishes

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Mexican Wedding Cake

"This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious."

Ingredients :

2 cups all-purpose flour
2 teaspoons baking soda
half teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce) can overwhelmed pineapple with juice
1 cup white sugar
half cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
half cup chopped pecans

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 levels F (a hundred seventy five tiers C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and a pair of cups sugar; set apart.
Beat the eggs and upload them to the flour aggregate. Then stir inside the overwhelmed pineapple and juice until simply combined. Pour batter into the prepared pan.
Bake at 350 ranges F (one hundred seventy five stages C) for 30 minutes, or until a toothpick inserted into cake comes out easy.
To Make Frosting: In a medium saucepan carry to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching cautiously to make sure it doesn't burn. Stir the mixture often whilst cooking. Remove from the warmth and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Notes :

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