Mexican Wedding Cake

2 c. sugar
2 c. flour
2 tsp. soda
2 c. chopped nuts
20 oz. can crushed pineapple and juice
2 well beaten eggs

Procedure:

Mix well sugar, flour and soda. Add chopped nuts, pineapple and eggs. Mix well and pour into 9 x 13 inch pan. Bake at 350 degrees for 35 minutes.

Frosting:

1 stick butter
2 c. powdered sugar
8 oz. pkg. cream cheese
1 c. chopped nuts

Procedure:

Cool before frosting. Blend frosting ingredients and add to cooled cake.