INGREDIENTS:
1 ½ cups sugar
2 eggs
2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 cup chopped nuts
2 cups fruit cocktail with syrup (16-oz. can)
2 tsp. baking soda
¼ cup brown sugar
Icing Ingredients:
1 stick butter
1 cup coconut
¾ cup brown sugar
½ cup evaporated milk or half-and-half
INSTRUCTIONS:
Mix regular sugar, eggs, fruit cocktail, baking soda, and flour.
Pour into greased and floured 9×13” pan.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Combine icing ingredients in a saucepan and boil for 2 minutes.
Spread icing on cake while hot.
Let cool; cut into squares.
NOTES
Per Serving: 203 calories; 4.9 g total fat; 21 mg cholesterol; 151 mg sodium. 37.8 g carbohydrates; 3.2 g protein Servings: 18 | Yield: 1 – 9 x 13 inch cake.
