CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Fruits, Dairy |
|
Cake |
1 |
Servings |
INGREDIENTS
2 |
|
Eggs |
2 |
c |
Flour |
1 1/2 |
c |
Sugar |
2 |
ts |
Soda |
1 |
cn |
(17-oz) fruit cocktail w/juice |
1/2 |
ts |
Salt |
|
|
Coconut |
|
|
Brown sugar |
1/2 |
c |
Chopped pecans |
3/4 |
c |
Sugar |
1/2 |
c |
Milk |
1 |
|
Stick butter |
1 |
ts |
Vanilla |
1 |
c |
Coconut |
INSTRUCTIONS
FROSTING
CAKE: Beat eggs; add flour, sugar, soda and salt. Add fruit and juice.
Pour into 9x13 pan. Sprinkle with coconut and brown sugar. Bake at 350 for
45 minutes. FROSTING: Melt butter; add sugar and milk. Bring to a boil. Add
pecans, coconut and vanilla. Pour over hot cake.
MARGARET SIMPSON
CLARENDON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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