nd salt.
Add eggs, fruit cocktail and vanilla and mix all
Sift
the
dry\tingredients into a bowl.
Add remaining ingredients, except
for the brown sugar and nuts;\tbeat for 3 minutes.
Pour
into a greased 9 x 13-inch pan.
Sprinkle with the brown
sugar and nuts.
Bake for 50 minutes at 325\u00b0.
Good with Fruit Cocktail Cake Sauce poured over hot cake.
ill be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle
sugar, eggs, baking soda and fruit cocktail.
In a separate bowl
Sift flour, sugar, salt and soda.
Lightly beat fruit cocktail juice with eggs.
Add oil and liquid to dry mixture and mix well. Fold in fruit cocktail.
Pour into a 9 x 13-inch greased and floured cake pan.
Bake at 350\u00b0 for 20 minutes.
In a separate bowl, mix brown sugar and orange or lemon juice. Dribble over baked cake.
Top with pecans.
Bake another 10 minutes. Cake will be moist when done.
Mix flour, 1 1/2 cups sugar, soda and salt; pour into 9 x 13-inch cake pan.
Then mix fruit cocktail, eggs, brown sugar and coconut.
Beat well; pour into cake pan on top of first mixture. Bake at 325\u00b0 for 45 to 50 minutes.
Mix in saucepan 3/4 cup sugar, butter and condensed milk; bring to full rolling boil and boil 2 minutes.
Put holes in cake; pour 3rd mixture over cake and bake until mixture in holes boils up.
sugar, soda, salt, eggs and fruit cocktail with juice.
Do not
Mix dry ingredients together.
Add egg, fruit cocktail and juice.
Put in greased 8 x 8-inch cake pan.
Top with brown sugar. Bake at 325\u00b0 for 25 minutes or until toothpick comes out clean. Top with vanilla ice cream or whipped topping.
Beat eggs and fruit cocktail juice.
Add flour, baking soda and sugar.
Beat until smooth.
Add fruit cocktail.
Pour into greased 9 x 13 oblong pan.
Sprinkle dark brown sugar and nuts over top. Bake at 350\u00b0 for 45 minutes.
Cool cake 5 minutes and then make icing.
Pour fruit cocktail in 9 x 13-inch baking pan.
Sprinkle dry cake mix over the fruit cocktail.
Take slices of the butter and put on top of cake mix.
Make sure you place slices all over the top so butter may melt evenly into cake mix.
Bake at 350\u00b0 for 40 to 50 minutes or until bubbly and golden brown.
Great served warm with vanilla ice cream.
CAKE:
Beat sugar, eggs and
Combine cake mix, fruit cocktail with syrup, 1 cup coconut and the eggs in large mixing bowl.
Blend, then beat at medium speed for 2 minutes.
Pour into greased 13 x 9-inch pan and sprinkle with brown sugar.
Bake at 325\u00b0 for 45 minutes.
Beat in flour mixture and fruit cocktail with juice. Spread into prepared
Beat together sugar, oil, eggs, and vanilla.
Sift together flour, salt, and baking soda.
Add fruit cocktail, mix well.
Pour in 9x13 inch pan.
Sprinkle coconut over batter.
Bake at 350 degrees for 45 minutes.
Just before removing cake from oven, bring margarine, sugar, and milk to boil in small saucepan for one minute.
Remove from heat.
Add coconut, chopped nuts, and vanilla.
Spread at once over hot cake.
Cream 1 1/2 c sugar with the eggs. Add fruit cocktail (including liquid). Add the flour and baking soda--mixing well with beater. Pour into a greased and floured 9 inch round cake pan.
Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
To Make Frosting: Mix well the cup of sugar, canned milk and stick of margarine. Cook slowly till mixture blends. Cook about 2 minutes more; remove from heat. Add vanilla, chopped nuts and coconut. Stir mixture until thick. Spread on cake.
Preheat oven to 300\u00b0F.
Sift together sugar, flour & soda in mixing bowl.
In medium-sized bowl mix drained fruit cocktail with eggs.
Combine two mixtures; pour into greased 9x13 pan.
Sprinkle with nuts.
Bake at 300F for 45-60 minutes, until brown and toasty on top.
SAUCE:.
Beat the egg very well.
Place all sauce ingredients in small saucepan, heat until mixture is Creamy, NOT boiling.
Pour over cooled cake.
Mix eggs, fruit cocktail and cake mix.
Don't drain fruit and don't use liquid called for on the cake mix box.
Mix as directed.
Bake as directed.
Use a Bundt pan or angel food pan. When cooled, glaze it with 3/4 cup powdered sugar and enough lemon juice to make it consistent.
Drain fruit cocktail; place in large bowl.
Sift sugar, baking soda, sifted flour and salt.
Add dry ingredients to fruit cocktail.
Add butter and egg.
Fold mixture carefully to keep from mashing fruit.
Spread mixture in a 9 x 12-inch pan.
Sprinkle with brown sugar and nut meats.
Bake at 350\u00b0 for 30 minutes. Serve with Cool Whip or Lemon Butter Sauce.
Mix juice from fruit cocktail plus water to make 1 cup.
Mix vanilla and fruit cocktail into juice mixture.
Mix sugar, flour, baking soda and eggs together.
Add dry ingredients into wet. Stir well.
Pour into greased and floured pan.
Sprinkle 1/2 cup brown sugar and 1/2 cup nuts.
Bake 35 to 40 minutes in greased and floured 9 x 13-inch cake pan at 350\u00b0.
Beat 1 1/2 cups sugar and eggs well.
Drain fruit cocktail. Add soda to the juice from the fruit.
Add the flour to the egg and sugar mixture alternately with soda and juice mixture.
Add fruit cocktail and mix well.
Pour into 9 x 13-inch pan and bake at 325\u00b0 for 40 minutes or until done.
Frost in pan while hot with 3/4 cup sugar and Pet milk boiled 2 minutes and flake coconut added.
Pour over cake.