Fruit Cocktail Cake

Mary Ann Laun

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Ingredients

1 1/2 c. sugar
2 t. baking soda
2 c flour
1 large can fruit cocktail (do not drain)
2 eggs beaten
1 t. vanilla
1/2 c. brown sugar
1/2 c. chopped pecans
Preheat oven to 350. Spray a 13 x 9 sheet pan with cooking spray. Mix carefully by hand in a large mixing bowl. Mix together the first three , then add fruit cocktail, eggs and vanilla.
Pour into prepared sheet pan. Sprinkle with brown sugar and pecans. Bake for 35 minutes.
Icing:
1 1/2 sticks butter 3/4 c. sugar 1/2 can evaporated milk 1 c coconut

Preheat oven to 350.
Spray a 13 x 9 sheet pan with cooking spray.
Mix carefully by hand in a large mixing bowl.
Mix together the first three ingredients, then add fruit cocktail, eggs and vanilla.
Pour into prepared sheet pan.
Sprinkle with brown sugar and pecans.
Bake for 35 minutes.
Icing: 1 1/2 sticks butter 3/4 c. sugar 1/2 can evaporated milk 1 c coconut
Boil butter, sugar, and milk for three minutes.
Remove from heat and add coconut.
Pour over hot cake.

1 1/2 c. sugar
2 t. baking soda
2 c flour
1 large can fruit cocktail (do not drain)
2 eggs beaten
1 t. vanilla
1/2 c. brown sugar
1/2 c. chopped pecans
Preheat oven to 350. Spray a 13 x 9 sheet pan with cooking spray. Mix carefully by hand in a large mixing bowl. Mix together the first three , then add fruit cocktail, eggs and vanilla.
Pour into prepared sheet pan. Sprinkle with brown sugar and pecans. Bake for 35 minutes.
Icing:
1 1/2 sticks butter 3/4 c. sugar 1/2 can evaporated milk 1 c coconut