Fruit Cake Cocktail

Fruit Cake Cocktail
2 c flour
3 eggs
1 1/2 cups white sugar
1/2 tsp baking soda
14 oz fruit cocktail
1/2 tsp salt
1/4 c brown sugar
cake topping frosting
6 oz evaporated milk
1 cup white sugar
1 cup toasted coconut and nuts
1/2 cup butter
1tsp vanilla
Boil ingredients 2 minutes add toasted coconut
bake 325 glass 9 x 13 sprayed with cooking spray
Bake 45 - 50 minutes
 Alternate Cake Mix Recipe

1. Yellow cake mix – 1 box
2. Instant Lemon Pudding Mix – 1 box (4 serving size)
3. 2 Tablespoons oil – vegetable, canola etc. - not olive.
4. Flaked coconut – 1 cup
5. Eggs – 4
6. Fruit Cocktail with juice – 14oz size
7. Brown sugar packed – 1/2 cup
8. Chopped pecans – 1/2 cup

Ingredients for the Glaze:

1. Butter or margarine – 1/2 cup
2. White sugar – 1/2 cup
3. Evaporated milk – 1/2 cup
4. Coconut, flaked, medium toasted 1 cup

Instructions:

1. Preheat oven to 325.  Put cake mix, pudding mix, coconut, cooking oil, eggs, fruit cocktail with juice into mixing bowl
2. Beat about 3 minutes.  Pour into a bottom greased 9×13 inch pan
3. Mix sugar and pecans together.  Sprinkle over top.  Bake in oven for about 45-50 minutes, until an inserted wooden toothpick comes out clean

Preparing the Glaze:

1. Put butter, sugar and milk in a small sauce pan
2. Bring to a boil for 2 minutes
3. Stir in coconut
4. Pour over hot cake