From Sonia Sullivan
Best cake ever.
Fruit Cocktail Cake
2 cups self rising flour
1- 1/2 cups sugar
2 large eggs, beaten
I (15 oz.) Can Fruit cocktail (undrained)
1 teaspoon vanilla extract
1- 1/2 cups sugar
2 large eggs, beaten
I (15 oz.) Can Fruit cocktail (undrained)
1 teaspoon vanilla extract
Mix dry ingredients (flour and sugar) together in a bowl. Add eggs, Fruit cocktail with juice, and vanilla extract; mix until well blended.
Preheat oven to 350*.
Generously spray cooking oil into a 9 x13 baking dish/ pan.
Generously spray cooking oil into a 9 x13 baking dish/ pan.
Pour and spread batter into baking dish/pan.
Bake for 25-30 minutes, or until toothpick inserted in middle comes out clean.
Let cool and frost.
Bake for 25-30 minutes, or until toothpick inserted in middle comes out clean.
Let cool and frost.
Frosting
1 stick butter
1 cup sugar
2/3 cup evaporated milk
1/2 cup Nuts, chopped (optional)
1/2 cup Coconut flaked ( optional)
1 cup sugar
2/3 cup evaporated milk
1/2 cup Nuts, chopped (optional)
1/2 cup Coconut flaked ( optional)
Combine and cook butter, sugar, and evaporated milk until it starts to thicken.
Add nuts and coconut (if desired), and stir mixture all together.
Pour over cake and spread evenly.
Add nuts and coconut (if desired), and stir mixture all together.
Pour over cake and spread evenly.
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