Fruit Cocktail Cake
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Fruit cocktail||1 Can (10 oz)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Evaporated milk||1 Can (10 oz)|
|Butter||1 Cup (16 tbs)|
|Toasted flaked coconut||1 Cup (16 tbs)|
With electric mixer combine eggs, sugars, flour soda and liquid from fruit cocktail.
Mix until well blended.
On low speed, fold in fruit cocktail and nuts.
Divide batter evenly between two round glass dishes.
Cook one layer at a time on bake (6) for 6 minutes.
Cook on high (9) for 3 minutes.
Repeat for second layer.
Spread topping over hot cake.
Topping: In 4 cup glass measure combine milk, sugar, and butter.
Cook on high (9) for 3 minutes or until boiling.
Cook on medium (5) for 2 minutes to simmer.
Add vanilla and coconut.
Spread over hot cake.
Serving size: Complete recipe
Calories 5203 Calories from Fat 2689
% Daily Value*
Total Fat 310 g477.4%
Saturated Fat 184.4 g922%
Trans Fat 0 g
Cholesterol 989 mg329.7%
Sodium 3266.6 mg136.1%
Total Carbohydrates 560 g186.5%
Dietary Fiber 27.3 g109.4%
Sugars 340.7 g
Protein 75 g149.2%
Vitamin A 146.5% Vitamin C 16.9%
Calcium 96.7% Iron 103.3%
*Based on a 2000 Calorie diet