| Fruit Cocktail Cake |
|
1-1/4 c. sugar
2 c. flour
1 tsp. baking powder
1 tsp. soda
2 eggs, well beaten
2 c. fruit cocktail, undrained (No.
303 or 1 lb. size can)
TOPPING
1/4 c. brown sugar
1/2 c. chopped nuts
FROSTING
3/4 c. sugar
1/2 c. canned milk (Eagle Brand)
1/4 c. butter
1 tsp. vanilla
1 c. coconut |
|
| Instructions |
| Preheat oven to 350 degrees. Grease and flour 9"x12"x3" cake pan. Combine cake ingredients in large mixing bowl. Pour into pan. Sprinkle top with brown sugar and nuts. Bake at 350 degrees for 45 minutes or until nice and brown.
FROSTING: Combine the following frosting ingredients: sugar, canned milk, butter and vanilla. Boil one minute, stirring constantly. Cool slightly before adding coconut. Spread evenly over warm cake.
|
|
|
|
|
|
|
