DEBORAH'S NOT QUITE UGLY DUCKLING CAKE
This recipe was submitted by my friend Deborah Alanis to our Cal Fish and Game Cookbook, Wild and Wonderful Recipes II.
Provided by Chef TraceyMae
Categories Dessert
Time 55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the cake mix, fruit cocktail with syrup, 1 cup of coconut, and eggs in a large mixing bowl.
- Blend and then beat for 2 minutes.
- Pour into 9 x 13 inch pan.
- Sprinkle with brown sugar.
- Bake at 325 degrees for 35-40 minutes.
- Bring butter, sugar, and milk to a boil in a small saucepan.
- Boil for 2 minutes, stirring occasionally.
- Remove from heat and stir in remaining coconut.
- Spoon over hot cake in pan.
- Serve warm or cold.
Nutrition Facts : Calories 510.6, Fat 19.7, SaturatedFat 10.2, Cholesterol 66.3, Sodium 530.6, Carbohydrate 79.3, Fiber 1.9, Sugar 54.3, Protein 6.3
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