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Fruit Cocktail Cake Recipe
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||2 , well beaten|
|Fruit cocktail||2 Cup (32 tbs), undrained (Can Also Use No.303 Or 1 Pound Size Can)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned milk||1⁄2 Cup (8 tbs)|
|Angel flake coconut||1 Can (10 oz)|
Serving size: Complete recipe
Calories 4757 Calories from Fat 2148
% Daily Value*
Total Fat 246 g378.7%
Saturated Fat 117.5 g587.3%
Trans Fat 6.6 g
Cholesterol 435 mg
Sodium 3745.2 mg156%
Total Carbohydrates 594 g198.1%
Dietary Fiber 29.2 g116.9%
Sugars 365.3 g
Protein 66 g132%
Vitamin A 111.5% Vitamin C 11.1%
Calcium 74.4% Iron 108.3%
*Based on a 2000 Calorie diet
Combine cake ingredients in large mixing bowl.
Pour into pan.
Sprinkle top with brown sugar and nuts.
Bake at 350Â° for 45 minutes or until nice and brown.
Combine the following frosting ingredients:
Sugar, canned milk, oleo and vanilla.
Boil 1 minute stirring constantly.
Cool slightly before adding coconut.
Spread evenly over warm cake.