2 cups (10 oz.) all purpose flour
2 cups (14 oz.) sugar
2 tsp. baking soda
1 cup chopped nuts
1 - 20 ounce can of crushed pineapple, undrained
Thoroughly mix dry ingredients, including the nuts, in a large bowl. Add the eggs and undrained pineapple and mix until combined. Pour the (relatively wet) batter into a 13" x 9" baking pan. Bake in a preheated 350°F oven for 30 to 45 minutes, until toothpick tests clean.
Cream Cheese Frosting
8 ounces cream cheese
2 cups (8 oz.) powdered sugar
1 stick (1/2 cup/4 oz.) melted butter
1 tsp. vanilla extract
Blend well. Spread on cake while still fairly hot (about 5 minutes out of the oven).
On another note, one of the greenest blogs around, Zero Waste Home, is in the running for a Green Award. The award would help ZWH take its message of making reducing household waste mainstream. Bea actually manages to make such a lifestyle seem not only worth aspiring to but also doable.
To check out their video entry and vote for Zero Waste Home (you can even vote once per day until March 27th), visit:
I'm afraid I've a long way to go before this household becomes zero waste, but cooking more foods from scratch does help me to greatly reduce our packaging waste. If you've any easy peasy scratch cake recipes of your own to share, please leave a link to your post!