Name: Fruit Cocktail Cake
Ingredients: 1 1/2 c Sugar; 2 Eggs; beaten; 1/4 c Cooking oil; 2 c Plain flour; 2 ts Soda; 1 ts Baking powder; 1 ts Salt; 1 lb Fruit cocktail; undrained; 1/4 c Coconut; 1 c Sugar; 1 sm Can evaporated milk; 1/2 c Coconut; 1/2 c Chopped pecans; 1/4 c Butter or margarine

Perhaps the transformation of the disciples of Jesus is the greatest evidence of all for the resurrection. At the time of His death they were very much afraid. Peter went to the extent of vehemently denying that he knew Christ. But in a few days this same Peter fearlessly proclaimed the Gospel in the same city. Listen to his audacity: “The God of Abraham, Isaac and Jacob, the God of our fathers, has glorified His servant Jesus. You handed Him over to be killed, and you disowned him before Pilate, though He had decided to let him go. You disowned the Holy and righteous One and asked that a murderer be released to you” (Acts 3:13-14). There had to have been a sufficient reason for such a transformation.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits, Dairy			1	Servings

INGREDIENTS

1 1/2	c	Sugar
2		Eggs; beaten
1/4	c	Cooking oil
2	c	Plain flour
2	ts	Soda
1	ts	Baking powder
1	ts	Salt
1	lb	Fruit cocktail; undrained
1/4	c	Coconut
1	c	Sugar
1	sm	Can evaporated milk
1/2	c	Coconut
1/2	c	Chopped pecans
1/4	c	Butter or margarine

INSTRUCTIONS

ICING
Mix sugar, beaten eggs and cooking oil well. Sift together flour, soda,
salt and baking powder. Add flour mixture to egg, sugar and oil along with
fruit cocktail. Mix well. Pour into greased 16 x 11 x 2-inch pan. Sprinkle
the coconut evenly over pan. Bake in a 350 degrees oven for 30 minutes.
Icing: While cake is baking, boil ingredients slowly, stirring to keep from
sticking. Cook until thick and spread on warm cake.
Posted to recipelu-digest Volume 01 Number 448 by "Diane Geary."
<[email protected]> on Jan 4, 1998

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