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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Fruit Cocktail Cake Recipe

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This recipe for Fruit Cocktail Cake is from Fifty Years in the Kitchen by Marj Moritz, 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!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE CAKE...

1 C. white sugar
1 C. brown sugar
2 C. Flour
2 t. soda
2 t. salt
1 can of fruit cocktail (#303 cab, do not drain
2 eggs

FOR THE TOPPING:

½ C. brown sugar
½ C. chopped nuts (your choice, I usually use pecan pieces)
Cool Whip - optional
Directions:
Directions:
FOR THE CAKE...
1. Mix all ingredients, except the eggs,
with an electric mixer.
2. After all ingredients are mixed well, add the 2 eggs already beaten.
3. Pour into a greased 9 X 13 cake pan.

FOR THE TOPPING...
1. Mix in a small bowl the brown sugar and the chopped nuts.
2. Sprinkly evenly on top the poured cake batter.

Bake in a 350º preheated oven for 30-45 minutes until browned evenly and a inserted toothpick pulls out clean.

NOTE: This is awesome when served warm and topped with a spoonful of Cool Whip or vanilla ice cream. This one is a delight to serve guests, too.
Personal Notes:
Personal Notes:
Serve this following dinner tonight; your family will know they are loved!

 

 

 

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