Finally, after days of talk and debate, Wally has released his Fruit Cocktail cake.
Enjoy and thanks for listening.
Grease and flour 9 x 13 pan
Heat oven to 350 degrees F.
INGREDIENTS â€“ CAKE BATTER
2 cups all-purpose flour 2 teaspoons baking soda
2 pinches salt 2 eggs
1 1/2 cups white sugar 1 (15.25 ounce) can fruit cocktail with juice with juice
1/2 cup brown sugar 1/2 cup chopped pecans or walnutsÂ
INGREDIENTS - ICING:
1 cup white sugar 1/2 cup evaporated milk
1/4 cup butter 1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts 1/2 cup flaked coconutÂ
DIRECTIONS -Â CAKE BATTER:
Mix sugar, flour, baking soda, salt, eggs and the entire can of fruit cocktail including the syrup with electric mixer until moistened. You still may have some lumps in it, but don't over-mix.Â
Spread into a greased floured 9 x 12 x 2-inch pan.Â
Mix nuts and brown sugar and sprinkle over cake.
Bake for 40-45 minutes.
Just before the cake is done baking, make the icing..
DIRECTIONS -Â ICING:
In a medium saucepan mix well the cup of sugar, canned milk and butter.Â
Cook slowly over medium heat until mixture blends and begins to boil; continue cooking about 2 more minutesÂ
Remove from heat and add vanilla, chopped nuts and coconut and stir mixture until thick.Â
Pour icing over cake.