Rose Kennedy'S Cake

• 2 cups flour
• 2 cups sugar
• 2 eggs
• 1 pinch salt
• 1 (16 ounce) can crushed pineapple in juice (Do not drain)
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda (add last)
• 1 1/2 cups walnuts, crushed
• Cream Cheese Icing
• 8 ounces Cool Whip
• 1 1/2 cups confectioners' sugar
• 1/2 cup walnuts, chopped
• 8 ounces cream cheese
• 1/2 cup margarine

1. Preheat oven to 350u0b0F.
2. CAKE:
3. In mixing bowl beat eggs. Add sugar, flour and salt. mix well. Add vanilla extract, pineapple and walnuts; mix well.
4. Spray an 11 x 17-inch pan.
5. Add baking soda to mixture and pour in pan.
6. Bake 30 to 35 minutes.
7. Cool completely before frosting cake.
8. FROSTING:
9. Melt margarine.
10. Put margarine, cream cheese and Cool Whip in bowl; mix well.
11. Add nuts.
12. Add sugar and mix well.
13. Pour over cake. Refrigerate at least 1 hour before serving.

flour, sugar, eggs, salt, pineapple, vanilla, baking soda, walnuts, cream cheese icing, confectioners, walnuts, cream cheese, margarine

Taken from www.food.com/recipe/rose-kennedys-cake-194785 (may not work)