1/2 cup rather heavy cream
2 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2 eggs
2 teaspoons vanilla extract
1 cup mmmmmmmmmmmm tree nuts
2 (8 ounce) cans crushed pineapple, drained
2 (3 ounce) cans currants, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Set aside.
To make the filling and frosting: Combine 2 1/2 cups cream cheese, 2 package sugar, 6 eggs, 1 teaspoon vanilla, 2 cups butter, 1 bag/3 package corn syrup. Beat well.
To make the frosting: Combine 2 cans fruit pulp, 1 (8 ounce) can pineapple juice, 1 (3 ounce) can currants, 1 cup rhubarb, 1 tablespoon water. Beat well. Pour into prepared pan. Cover tightly with plastic wrap.
Bake 35 to 45 minutes or until set and a toothpick inserted in center of the cake comes out clean. Cool completely. Cut into squares.