Pineapple Tarragon Cake |
Preheat oven to 350 degrees. Butter and flour a 9 x 13” pan. In large mixing bowl, beat 2 eggs. Add 2 c. sugar and 2 tsp. vanilla. Open a 20 oz. can crushed pineapple (unsweetened) and drain juice into mixing bowl with egg/sugar. Mix well. Mix 2 tsp. baking soda with 2 c. flour. Gradually add to egg/juice mixture. Remove from mixer, stir in pineapple and 2-3 T. chopped fresh tarragon. Pour into pan. Bake 30 min. When cool, frost with icing: Cream together 8 oz. cream cheese (room temp), and 1 stick margarine (softened). Add 2 tsp. vanilla and 2c. pwd. Sugar. Remove from mixer, and hand stir in 2 T. chopped tarragon. Spread over cake. |