Fruit Cocktail Cake 1 18.25-oz. pkg. yellow cake mix 1 16-oz. can fruit cocktail 1-1/2 c. flaked coconut 2 eggs 1/2 c. packed brown sugar 1/2 c. chopped walnuts 1/2 c. butter 1/2 c. granulated sugar 1/2 c. evaporated milk 1 tub whipped topping Preheat oven to dg325. Grease a 13- by 9-inch baking pan.
Combine cake mix, fruit cocktail, 1 cup coconut and eggs. Pour batter into pan. Sprinkle top of batter with brown sugar and nuts. Bake 45 minutes. Set cake aside. Bring butter, granulated sugar and evaporated milk to boil. Boil 1 minutes. Stir in 1/2 cup coconut. With wooden spoon handle, or fork tines, poke holes on top of cake. Spoon boiled mixture evenly over warm cake. Cool. Top with whipped topping and refrigerate. Note: Best served after 8 hours. This does not make a pretty presentation. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
