FRUIT COCKTAIL CAKE ICING
I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005. I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference). This delicious topping is the perfect topping for Recipe #7061.
Provided by GrandmaIsCooking
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.
- Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
- Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--This is the only frosting you will want to use over Fruit Cocktail Cake (Recipe #7061)!
Nutrition Facts : Calories 296.3, Fat 21.4, SaturatedFat 12.3, Cholesterol 42.2, Sodium 116.4, Carbohydrate 27.2, Fiber 1, Sugar 26.2, Protein 1.3
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