2 eggs
2 c. sugar
2 c. flour
2 tsp. baking soda
1 (20 oz.) can crushed pineapple, not drained
1 tsp. vanilla
1 c. chopped nuts

(No shortening used in this recipe.) Place all of the ingredients in a medium bowl and mix with a spoon. (Do not use an electric mixer.) Bake in ungreased 9 x 13 inch pan at 350 degrees for 35 to 45 minutes.

FROSTING:

8 oz. cream cheese, softened
1 tbsp. butter
1 tsp. vanilla
2 c. powdered sugar

Combine and spread on top of torte. STORE CAKE IN THE REFRIGERATOR.