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Pineapple Slop Cake

2 cups flour
2 cups sugar
2 Eggs
2 tsp soda
1/2 tsp salt
1 large can (15 oz) crushed pineapple

Slop all ingredients together and pour into a 9 by 13 inch greased
and floured pan. Bake at 325 for 30 to 35 minutes. Cake will be
nicely browned and moist.


Frosting

1 cups sugar
1/2 cup margarine
5 oz can evaporated milk

Boil together gently for about 10 minutes or until slightly thickened.
Pour over warm cake and serve warm.

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