Great Hot Recipes
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FRUIT COCKTAIL CAKE
1 1/2 c. white sugar
2 c. (#303 can) fruit cocktail
2 eggs
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
--TOPPING:--
1/2 c. brown sugar
1 c. chopped nuts
--SAUCE:--
Bring to rolling boil and pour over hot cake the following: 1 1/2 c. white sugar
2/3 c. butter or margarine
1 c. canned milk
2 tsp. vanilla
Sift together sugar, flour, salt and soda. Beat eggs; add juice from fruit cocktail, then add sugar and flour mixture. Fold in cocktail. Pour into greased pan and sprinkle topping. Bake 35 to 40 minutes at 350 degrees.
FRUIT COCKTAIL CAKE
2 c. flour
1 1/2 c. sugar
2 eggs
1 can fruit cocktail
3/4 c. brown sugar
1 tsp. soda
1/2 c. pecans
Mix well with large spoon or spatula. (Do not use electric mixer.) Pour into 10x13-inch baking pan sprayed with Pam and spread with 3/4 cup brown sugar and 1/2 cup of cut pecans. Bake at 350 degrees for 45 minutes. --ICING:--
1 stick oleo
1/2 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla
1 c. coconut
1/2 c. canned milk
Mix and boil 1 minute. Pour over cake while hot.