Fruit cocktail cake #1
1 Servings
Ingredients
| Quantity | 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 |
Directions
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, .