Fruit Cocktail Cake
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
3 pieces
- Serves:
- 15
ingredients
- 1 1⁄2 cups sugar or 1 1/2 cups Splenda sugar substitute
- 2 eggs
- 1 (15 ounce) can fruit cocktail
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 cup brown sugar or 1/2 cup Splenda sugar substitute
- icing
- 3⁄4 cup sugar or 3/4 cup Splenda sugar substitute
- 1⁄2 cup butter or 1/2 cup margarine
- 1 cup shredded coconut
directions
- Cream sugars, white and brown with eggs.
- Add baking soda to flour, stir to blend.
- Pour fruit cocktail over flour mixture, do not drain. Mix well.
- Pour into 9 x 13 baking pan. Bake at 350 degrees until done. Test with toothpick.
- Icing.
- Pour evaporated milk into saucepan.
- Add sugar and butter to milk.
- Cook on low until butter is melted, stirring often.
- Bring up to a bil for 2 (two) minutes. Remove pan from heat and add coconut.
- Poke holes into cake with wooden spoon handle. Pour icing mixture over cake, making sure each hole gets some icing. Let cake cool completely. Serve with ice cream.
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