Fruit cocktail cake #4
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | teaspoons | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| 1½ | cup | White sugar (I use 1 1/4 cups; works fine) |
| 1 | can | (15-oz) fruit cocktail & juice (I use up to a 28 oz can and 3/4 of the juice; works fine) |
| ¼ | cup | Brown sugar |
| ½ | cup | Soft butter |
| 1 | cup | Lightly packed brown sugar |
| 2 | tablespoons | Milk |
| 1 | cup | Shredded coconut |
Directions
TOPPING
From: pat stevenson <stevensr@...> Date: 19 May 1995 03:59:18 -0600 Fruit Cocktail Cake: Mix all of the above ingredients in order for 2 minutes with a mix master. Pour into a 9x13 greased pan. Sprinkle with ¼ cup sugar. Bake in preheated oven 375 degrees for 30-40 min. (Bake longer, use your judgement, if you used a 28 oz can of fruit cocktail) TOPPING: This is from another recipe but goes great on this cake.If you use this topping, omit the brown sugar sprinkled on top before baking.
Mix above ingredients well. Spread evenly over warm cake. Place under broiler until it bubbles. Don't leave, it doesn't take long. ENJOY!!! REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .