Rose Kennedy's Cake

2 cups flour
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda (add last)
Pinch of salt
1 can crushed pineapple with juice
1 1/2 cups crushed walnuts

Cream Cheese Icing:
8 ounces Cool Whip
8 ounces cream cheese
1 stick margarine
1 1/2 cups confectioners' sugar
1/2 cups walnuts, chopped

Heat oven to 350 degrees F.

Break eggs into mixer bowl. Add sugar, flour and salt; mix well. Add vanilla extract, pineapple and walnuts; mix well.

Grease and flour an 11 x 17-inch pan.

Add baking soda to mixture and pour in pan. Bake 30 to 35 minutes. Cool completely before icing.

Icing: Melt margarine. Put margarine, cream cheese and Cool Whip in bowl; mix well. Add nuts. Add sugar and mix well. Pour over cake. Refrigerate at least 1 hour before serving.