Birdie Cake
Yield
1 cakePrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | can |
pineapple, canned, crushed
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| Icing | |||
| ½ | cup |
margarine
|
|
| 8 | ounces |
cream cheese
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 1 | can |
pineapple, canned, crushed
|
* |
| 5 | ml |
vanilla extract
|
|
| Icing | |||
| 118 | ml |
margarine
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Put eggs in a ½ cup measure and fill to ½ cup with water.
Mix together flour, sugar, baking soda, crushed pineapple and vanilla.
Bake in round or oblong pan at 350℉ (180℃) for about 35 minutes.
Icing.
Beat ingredients well and pour over warm cake.
