(by Aunt Dot [McNevich] Worhach)
1 package of yellow cake mix (Duncan Hines)
1 4 oz. package of Jello lemon instant pudding
1 16 oz. can of Del Monte fruit cocktail (including the juice)
1 cup of Baker's Angel Flake coconut
4 eggs
1/4 cup of Crisco canola oil
1/2 cup of packed dark brown Domino Sugar (push down into measuring cup with a spoon)
1/2 cup chopped nuts (optional)
Put eggs and canola oil into mixing bowl and beat slightly with mixer. Add fruit cocktail with its juice and the brown sugar. Mix slightly. Add cake mix, pudding, and coconut (nuts if you want). Mix until smooth--about 3-4 minutes medium speed.
Pour into long cake pan (greased and floured) 13x9x2. Bake at 325 degrees for 45 minutes. Test with toothpick. If toothpick comes out clean, it's done. If not, bake a few more minutes and retest.
Icing for this cake:
1/2 cup Parkay margarine
1/2 cup white sugar
1/2 cup Carnation evaporated milk
Put the ingredients in a one quart saucepan. Bring to a boil, then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cups of chopped nuts (optional--pecans work the best in this cake).
When cake is cool, pour icing mixture over the top and spread with a spatula or a knife.
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