Fruit Cocktail Cake Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 2/3 Cup (16 tbs) | |
| Brown sugar | 2/3 Cup (16 tbs) | |
| Flour | 2 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Fruit cocktail | 1 Can (10oz) | |
| Walnuts | 1/4 Cup (16 tbs), finely chopped | |
| Sugar | 3/4 Cup (16 tbs) (Topping) | |
| Evaporated milk | 1 Can (10oz) (Topping) | |
| Butter | 1 Cup (16 tbs) (Topping) | |
| Vanilla | 1 Teaspoon (Topping) | |
| Toasted coconut | 1 Cup (16 tbs), flaked (Topping) |
Directions
With electric mixer combine eggs, sugars, flour soda and liquid from fruit cocktail.
Mix until well blended.
On low speed, fold in fruit cocktail and nuts.
Divide batter evenly between two round glass dishes.
Cook one layer at a time on bake (6) for 6 minutes.
Turn dish.
Cook on high (9) for 3 minutes.
Repeat for second layer.
Spread topping over hot cake.
Serve warm.
Topping: In 4 cup glass measure combine milk, sugar, and butter.
Cook on high (9) for 3 minutes or until boiling.
Cook on medium (5) for 2 minutes to simmer.
Add vanilla and coconut.
Spread over hot cake.
Mix until well blended.
On low speed, fold in fruit cocktail and nuts.
Divide batter evenly between two round glass dishes.
Cook one layer at a time on bake (6) for 6 minutes.
Turn dish.
Cook on high (9) for 3 minutes.
Repeat for second layer.
Spread topping over hot cake.
Serve warm.
Topping: In 4 cup glass measure combine milk, sugar, and butter.
Cook on high (9) for 3 minutes or until boiling.
Cook on medium (5) for 2 minutes to simmer.
Add vanilla and coconut.
Spread over hot cake.
Chef
