Cathy Jones
Hutchinson, Kansas
1 1/2 c. sugar
2 tsp. soda
1/2 tsp. salt
2 c. flour
1 med. can fruit cocktail with juice
2 eggs
1/2 c. brown sugar
1/2 c. coconut
1/2 c. pecans, chopped
Sift together sugar, soda, salt and flour. Add fruit cocktail and eggs and beat. Pour batter into a 9×13 pan and sprinkle with brown sugar, coconut and pecans. Bake 45 minutes at 350°.
Topping:
3/4 c. white sugar
1/2 c. butter
3/4 c. evaporated milk
1 tsp. vanilla
Bring sugar, butter and milk to a boil and boil 2 minutes. Add vanilla. Beat until cool and pour over cooled cake.
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