Ingrients & Directions
2 c Flour
1 cn (large) fruit cocktail
2 Eggs
2 ts Baking soda
1 1/2 c Granulated sugar
1/2 c Brown sugar
1 c Pecans; chopped
1/2 c Wesson oil
TOPPING
1 Stick margarine
3/4 c Sugar
1/2 c Evaporated milk
1 cn Coconut
Combine flour, fruit cocktail, eggs, oil, baking soda and sugar; mix well.
Pour into a large greased baking pan.
Sprinkle top of cake with brown sugar and chopped nuts. Bake at 350
degrees for 30 minutes or until done.
To make topping: Combine all ingredients and boil for 3 minutes. Spread
over cake, when baked.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings