Fruit cocktail cake #1

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
Brown sugar
½ cup Chopped pecans
¾ cup Sugar
½ cup Milk
1 Stick butter
1 teaspoon Vanilla
1 cup Coconut


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.



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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