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1995-09-27
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From: pat stevenson <stevensr@phi.yrbe.edu.on.ca>
Newsgroups: rec.food.recipes
Subject: Fruit Cocktail Cake
Date: 19 May 1995 03:59:18 -0600
Message-ID: <9505180206.AA05672@phi.yrbe.edu.on.ca>
Fruit Cocktail Cake
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 eggs
1 1/2 cups white sugar (I use 1 1/4 cups, works fine)
1 15 oz can fruit cocktail & juice (I use up to a 28 oz can
and 3/4 of the juice, works fine)
1/4 cup brown sugar
Mix all of the above ingredients in order for 2 minutes
with a mix master. Pour into a 9x13 greased pan. Sprinkle with
1/4 cup sugar. Bake in preheated oven 375 degrees for 30-40 min.
(Bake longer, use your judgement, if you used a 28 oz can of
fruit cocktail)
TOPPING
This is from another recipe but goes great on this cake.If you
use this topping, omit the brown sugar sprinkled on top before
baking.
1/2 cup soft butter
1 cup lightly packed brown sugar
2 tbsp milk
1 cup shredded coconut
Mix above ingredients well.
Spread evenly over warm cake. Place under broiler until it
bubbles. Don't leave, it doesn't take long. ENJOY!!!