While I'm waiting for hubby to come home so I can make a store run - how about a peek at my newest painting - listing TONIGHT!
This is 12" x 16" acrylic on gallery-wrapped stretched canvas - part of my fUnKy French Quarter New Orleans pieces.
If you are interested in this piece - holler at me and I'll send you the direct link.
And since I'm waiting to buy a few ingredients to make this wonderful cake (that actually has NO EGGS in it!) I thought I'd share the recipe. I know - you probably want photos but I haven't made it yet - but believe me - it's good!
Mexican Wedding Cake
2 cups flour
2 cups suger
15 oz can crushed pineapple, with liquid
1 tsp baking powder
1 tsp soda
Combine all ingredients. Bake in 9x13 inch pan at 350 degrees for about 30 minutes. Ice.
1 stick Oleo
8 oz pkg. cream cheese
1 lb box powdered suger
1 tsp vanilla
1/2 cup pecans, chopped
Milk (add a little at a time to achieve proper consistency for icing.)
Let me know if you make this!!