UGLY DUCKLING CAKE WITH PECANS
I orginally got this recipe from a Readers Digest, but I do not remember what year, probably late 70's. Very moist yellow cake with a moist coconut pecan topping. The kind you would use on a german chocolate cake. This cake is wonderful served with a dollop of cool whip or whipped cream on top.
Provided by Julia Ferguson
Categories Cocktails
Time 55m
Number Of Ingredients 10
Steps:
- 1. Combine cake mix, undrainded fruit cocktail, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes and pour into a greased 9x13 pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees F. for 45 minutes or until toothpick inserted comes out clean.
- 2. Bring butter, sugar and evaporated milk to a boil. Boil 1 minute. Stir in remaining coconut, spoon over warm cake. Serve with whipped topping if desired.
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