"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Texas Tornado Cake Recipe

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This recipe for Texas Tornado Cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Bader


1 1/2 cup sugar
2 eggs
2 cups canned fruit with juice (you can use peaches, pears, fruit cocktail) cut into chunks
2 teaspoons baking soda
2 cups flour
1/4 cup brown sugar
1 cup chopped nuts

1/2 cup margarine
1/2 cup evaporated milk
3/4 cup brown sugar
1 cup flaked coconut

Preheat oven to 325.
Mix together sugar, eggs, canned fruit and juice, baking soda and flour. Pour into a greased 13 x 9 baking pan. Combine brown sugar and nuts, sprinkle over batter. Bake for 40 minutes. While cake is baking you can make the icing. Combine the margarine, evaporated milk, brown sugar and coconut, boil for 2 minutes, stirring constantly. Spoon icing over warm cake to allow the cake to absorb most of the icing. Cool and cut into squares.




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