Fruit cocktail cake #2
12 Servings
Ingredients
| Quantity | 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 |
Directions
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, .