| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | cn | (large) fruit cocktail |
| 2 | Eggs | |
| 2 | ts | Baking soda |
| 1 1/2 | c | Granulated sugar |
| 1/2 | c | Brown sugar |
| 1 | c | Pecans; chopped |
| 1/2 | c | Wesson oil |
| 1 | Stick margarine | |
| 3/4 | c | Sugar |
| 1/2 | c | Evaporated milk |
| 1 | cn | Coconut |
INSTRUCTIONS
TOPPING Combine flour, fruit cocktail, eggs, oil, baking soda and sugar; mix well. Pour into a large greased baking pan. Sprinkle top of cake with brown sugar and chopped nuts. Bake at 350 degrees for 30 minutes or until done. To make topping: Combine all ingredients and boil for 3 minutes. Spread over cake, when baked. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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