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Fruit Cocktail Cake VI

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Fruit Cocktail Cake VI

Directions

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Ingredients :

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 pinches salt
  • 2 eggs
  • 1 ½ cups white sugar
  • 1 (15.25 ounce) can fruit cocktail with juice
  • ½ cup brown sugar
  • ½ cup chopped walnuts
  • ¾ cup white sugar
  • ½ cup butter
  • 1 (5 ounce) can evaporated milk
  • 1 (7 ounce) package flaked coconut
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking soda and salt. Set aside.
  • In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
  • To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.
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