Nancy J. Patrykus Recipe

OLD CHOP SUEY CAKE. a Church Lady's Recipe

By Nancy J. Patrykus Finnjin


Recipe Rating:
 3 Ratings
Serves:
family & guests
Prep Time:
Cook Time:

Nancy J.'s Story

This delicious cake recipe has been around a very long time.
It was the rage in the 40's! during WORLD WAR 2 era.
Why is it called a "CHOP SUEY" cake ??
I can not find an answer, but I believe
it is because it looks a little like...CHOP SUEY!
You may have to use your immagation a little.
O.K.,so stretch it a bit! LOL
I remember the great taste,
can you ???
NOTE: When you serve this cake,
PlEASE SAY a PRAYER, and
THANK ALL OF OUR GREAT VETERANS!
WITH OUT THEM ..WE MAY NOT BE HERE TODAY..TO ENJOY THIS CAKE
Nancy...11/24/12

Ingredients

2 c
flour
2
eggs
1 can(s)
20-oz. crushed pineapple and juice
1 c
chopped pecans
2 c
sugar....... or less...to your tastes.
2 tsp
baking soda

Directions Step-By-Step

1
Combine all into a bowl, mix by hand
(and a spoon..HA!) until well blended.
DO not beat!!
Pour into a 9x13 inch greased baking pan.
bake in a 350F. Pre-heated oven for 35-40 minutes.
2
FROSTING;
1-8 oz.cream cheese
1/4 butter
butter can be used now!
2 cups powdered sugar
1-tsp. vanilla
Mix and beat till smooth, pour onto cake ..right from the oven.
Add a handfull of more chopped pecans sprinkled on the top.
Chill.
Keep in refrigerator.
3
This cake was a real treat...
when we had it...
and not to often...
as butter and sugar was rationed
during the war years!
Actually back in the 40's we never
had it with frosting!!!!

It was still delicious!!!

About this Recipe

Other Tag: Quick & Easy
Hashtags: #Old, #WW2