Fruit Cocktail Cake

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 2 tsp. baking soda
• ½ tsp. salt
• 1 (15 oz.) can fruit cocktail
• 2 large eggs, beaten
• 1 tsp. vanilla extract

Icing:

• 1 cup evaporated milk
• ¾ cup butter
• 1 ½ cups sugar
• 1 tsp. vanilla extract
• 1 cup flaked coconut
• ½ cup pecans, chopped

Method:

Preheat the oven to 350 degrees F. Grease and flour a 13 x 9 inch baking pan. Combine the flour, sugar, baking soda and salt in a large mixing bowl. Stir in the fruit cocktail, eggs and vanilla. Pour into the prepared pan. Bake 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

To make the icing:

Combine the milk, butter and sugar in a small saucepan. Cook over medium heat until the mixture boils. Boil 2 minutes, stirring constantly. Remove from the heat, and add the vanilla, coconut and pecans. Spread over the cake. Cut into squares and serve. Store leftovers covered at room temperature.

Makes 12 servings

Tested in the THASC kitchen. Photo by THASC.

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