Fruit cocktail cake #2

Yield: 12 Servings

Measure Ingredient
2 cups Flour
1 can (large) fruit cocktail
2 Eggs
2 teaspoons Baking soda
1½ cup Granulated sugar
½ cup Brown sugar
1 cup Pecans; chopped
½ cup Wesson oil
1 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, .

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