Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Flour |
1 can | (large) fruit cocktail |
2 \N | Eggs |
2 teaspoons | Baking soda |
1½ cup | Granulated sugar |
½ cup | Brown sugar |
1 cup | Pecans; chopped |
½ cup | Wesson oil |
1 \N | Stick margarine |
¾ cup | Sugar |
½ cup | Evaporated milk |
1 can | Coconut |
TOPPING
Combine flour, fruit cocktail, eggs, oil, baking soda and sugar; mix well.
Pour into a large greased baking pan.
Sprinkle top of cake with brown sugar and chopped nuts. Bake at 350 degrees for 30 minutes or until done.
To make topping: Combine all ingredients and boil for 3 minutes. Spread over cake, when baked.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .