posted by Fruffy 02-22-100 10:03 AM
Fruit Cocktail Cake #1
Cake:
1-1/2 cups sugar
2 eggs
1/2 cup vegetable oil
1/2 cup sweetened coconut
2 cups flour
1/2 tsp. salt
2 tsp. soda
1 (15 to 16 ounce) can fruit cocktail with juice
Frosting:
1 stick margarine
3/4 cup sugar
1/2 cup canned milk
1 tsp. vanilla
1/2 cup chopped nuts
1/2 grated coconut
Cake:
Preheat oven to 350 F. Beat sugar, eggs and oil together. Mix flour, salt and soda and add to egg mixture. Add fruit cocktail and juice. Mix well. Pour batter into greased and floured 9-by-13 inch pan. Sprinkle coconut over the batter. Bake in preheated oven for 45 min.
Frosting:
Combine margarine, sugar and milk in saucepan and boil 1 minute, stirring constantly. Add vanilla, nuts and coconut.
Spread warm frosting while cake is still warm.
Fruit Cocktail Cake #2
Cake:
2 eggs
1/2 cup vegetable oil
1-1/2 cups sugar
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 (15 to 16 ounce) can fruit cocktail in syrup
1 tsp. vanilla
1 cup sweetened coconut
Topping:
2/3 cup sugar
6 ounces evaporated milk
1 stick (4 ounces) butter
Cake:
Preheat oven to 350 F.
Beat together the eggs, oil and sugar. Add the flour, soda and salt. Mix well. Add fruit cocktail (with liquid) and vanilla. Pour into an ungreased 9-by-13 inch pan and bake in preheated oven for 35 minutes.
Sprinkle coconut over cake and bake 10 more minutes. Remove from oven.
Topping:
Combine topping ingredients in a small saucepan. Bring to a boil and boil 5 minutes. Punch hole in cake and pour hot topping over it. Cool before serving.