Cuban Mango Cake

Cuban Mango Cake
Adapted from icuban.com
Cuban Mango Cake

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Adapted from icuban.com

Ingredients

  • CAKE:

  • 2 1/2

    cups mashed mangoes

  • 2

    cups flour

  • 2

    cups sugar

  • 2

    teaspoons baking soda

  • 1/4

    teaspoon salt

  • 2

    eggs

  • 1

    teaspoon vanilla

  • 1

    cup chopped walnuts, (optional)

  • FROSTING:

  • 8

    ounces cream cheese, softened

  • 1/2

    cup butter or margarine, softened

  • 2

    teaspoons vanilla

  • 3/4

    cup confectioners' sugar

Directions

Preheat oven to 350°F. Beat sugar and eggs until creamy. Add vanilla. Gradually add mangoes, beating well. Sift flour together with baking soda and salt. Add flour mixture to sugar/egg mixture gradually. Beat until smooth. Stir in walnuts. Spoon into a greased 9x13 baking pan. Bake in preheated 350 degrees oven for 40 minutes. Check cake for doneness (an inserted toothpick comes out clean) as oven temperatures and cooking times may vary. Cool. Frosting: Beat the cream cheese, butter and vanilla in a mixer bowl until light. Add the confectioners' sugar, beating until smooth. Spread over the cake.

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