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Fruit Cocktail Cake Recipe
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Fruit cocktail||1 Can (10 oz)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Evaporated milk||1 Can (10 oz)|
|Butter||1 Cup (16 tbs)|
|Toasted flaked coconut||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5203 Calories from Fat 2689
% Daily Value*
Total Fat 310 g477.4%
Saturated Fat 184.4 g922%
Trans Fat 0 g
Cholesterol 989 mg
Sodium 3266.6 mg136.1%
Total Carbohydrates 560 g186.5%
Dietary Fiber 27.3 g109.4%
Sugars 340.7 g
Protein 75 g149.2%
Vitamin A 146.5% Vitamin C 16.9%
Calcium 96.7% Iron 103.3%
*Based on a 2000 Calorie diet
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.
Cook on high (9) for 3 minutes.
Repeat for second layer.
Spread topping over hot cake.
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.