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Fruit Cocktail Cake
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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
  • Glaze:
  • 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.
  • Glaze:
  • Mix all ingredients.
  • Boil 2 minutes stirring constantly.
  • Pour over hot cake.
Could this be a Texas Tornedo Cake?

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