Fruit Cocktail Cake

Need a quick, easy, and inexpensive dessert that your eight-year-old can mixup for you? Try the Fruit Cocktail Cake recipe. I keep cans of fruit cocktail and Eagle Brand Milk on hand so I can have a dessert ready to serve warm within forty minutes from start to serving.


2 cups of sifted flour
1 teaspoon baking powder
1 med. can of fruit cocktail with juice
1/2 cup of brown sugar (more if you have a sweet tooth)
1 1/2 cups of sugar
1 teaspoon of soda
1/2 teaspoon of salt
2 eggs
1/2 cup of nuts and/or coconut
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine flour, baking powder, soda, and salt. Make a well in center of flour mixture and add eggs, sugar, shortening or butter, brown sugar, fruit cocktail with juice and stir well with large mixing spoon. Pour batter into prepared pan, spreading evenly.
2. Bake about 30 minutes or until top springs back when lightly touched.

Topping
3/4 cup sugar
1 teaspoon vanilla
1/2 cup shortening or butter
1/2 cup Pet milk or 1/2 cup of Eagle Brand milk
(Eagle Brand adds a richer taste)
Directions
1. In a saucepan on top of stove, mix ingredients together and bring to a boil, stirring constantly. Let boil for one minute.
2. Poke holes in the cake with the end of a wooden spoon. Pour hot topping over the cake and put in oven for one minute.
I prefer to eat this cake warm, out of the oven, but it is equally tasty cold out of the frig.

Simple yet delicious dessert. Enjoy.