fruit cocktail cake #1
- Categories
- Cake
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Eggs |
| 2 cups | Flour |
| 1½ cup | Sugar |
| 2 teaspoons | Soda |
| 1 can | (17-oz) fruit cocktail w/juice |
| ½ teaspoon | Salt |
| Coconut | |
| Brown sugar | |
| ½ cup | Chopped pecans |
| ¾ cup | Sugar |
| ½ cup | Milk |
| 1 | Stick butter |
| 1 teaspoon | Vanilla |
| 1 cup | Coconut |
FROSTING
CAKE: Beat eggs; add flour, sugar, soda and salt. Add fruit and juice.
Pour into 9x13 pan. Sprinkle with coconut and brown sugar. Bake at 350 for 45 minutes. FROSTING: Melt butter; add sugar and milk. Bring to a boil. Add pecans, coconut and vanilla. Pour over hot cake.
MARGARET SIMPSON
CLARENDON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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