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- 1-1/2 cups (350 ml) sugar
- 2 cups (475 ml) flour
- 1/2 tsp (2 ml) soda
- 1/2 tsp (2 ml) salt
- 1 #303 can fruit cocktail
- 2 eggs, beaten
- 1/2 cup (125 ml) brown sugar
- 1/2 cup (125 ml) chopped pecans
- 1/2 cup (125 ml) shredded coconut
- 3/4 cup (175 ml) sugar
- 1/2 cup (125 ml) milk
- 1/2 stick margarine or butter
- Mix sugar, flour, soda and salt together.
- Add fruit cocktail and eggs.
- Mix well and pour into prepared 9 x 13 inch pan.
- Mix brown sugar, pecans and coconut and spread evenly over top of batter.
- Bake in 350 degree (175 C.) oven for 40 minutes.
- Mix all ingredients.
- Boil 2 minutes stirring constantly.
- Pour over hot cake.
- Could this be a Texas Tornedo Cake?
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