Well here, we are at day three of ant warfare. We spray in
the cracks and crevices and think we have gotten them all until dinner when
little pests find a way through. They have moved from the counters to the
floor. Sigh
I have decided to make a pineapple flop cake. This is great
little cake with tropical twist in the icing. The frosting has coconut and
pecans in it. This is a crowd pleaser; especially with those who love pineapple
upside down cake.
Cake Ingredients:
2 cups flour
2 teaspoons baking soda
1 ½ cups sugar
20 ounce can crushed pineapple, undrained
Directions:
Preheat to 350°F
Mix flour, baking soda and sugar in a bowl
Stir in pineapple
Pour into prepared pan
bake for 25 to 30 minutes until golden
Icing Ingredients:
1 small can evaporated milk
1 stick margarine
1 cup white sugar
½ teaspoon vanilla
1 cup coconut, shredded
½ cup chopped pecans
Directions:
In a saucepan, bring margarine, milk, and sugar to a boil
Stir constantly for four minutes
Remove from heat, stir in pecans, coconut and vanilla
Pour evenly over hot cake
