THE ORIGINAL FRUIT COCKTAIL CAKE-

The Original Fruit Cocktail Cake- image

Provided by Mary R Morris

Time 45m

Number Of Ingredients 16

1 1/2 c sugar
2 large eggs beaten
1 can(s) fruit cocktail in heavy syrup(15.4 oz can)
1 tsp salt
2 tsp baking soda
2 c all purpose flour
1/4 c light brown sugar
1/2 coconut
personal note::i often add a 1/4 cup of chopped marshino cherries to the batter if i have some .be sure to cut in half or fourths..
ICING
3/4 c sugar
1/2 c evaporated milk
1 tsp vanilla extract
1/2 c coconut
3/4 c chopped pecans or walnuts
1 stick butter(-real butter works best )

Steps:

1. Sift all dry ingredients together ,then add beaten eggs and fruit cocktail with juice.Mix together. Pour in to a 9x13 inch pan that has been greased and floured or sprayed with Bakers Joy or non stick spray ,I use Bakers Joy.Sprinkle cake batter with brown sugar and coconut .Bake at 350 degrees for about 30-35 minutes ,till tooth pick test clean
2. Let cake cool for about 30 minutes .While cake is cooling make the icing.Put butter ,sugar and evaporated milk in a sauce pan and bring to a boil.Boil about 2 minutes.Remove from heat ,add vanilla extract ,coconut and nuts .Mix and spread on cooled cake.After cake and icing is totaly cooled cover with foil or if your cake pan has a cover use it.This cake is best if made a day or two before serving.This cake travels very well.
3. Photo of cake mixed up.
4. Brown sugar and cocanut toping
5. Ready for the oven.