MENU: Herb Marinated Chicken, fruit cocktail cake, sour cream noodles, carrots
Fruit Cocktail Cake
2 C flour
1 1/2 C sugar
3 t baking powder
1 t salt
1 package vanilla pudding mix
1/2 C flaked coconut
1/3 C oil
1 can fruit cocktail WITH juice
Mix all ingredients well for 2 minutes. Spread in buttered 9 x 13 pan. Sprinkle with nut topping: 2/3 C chopped pecans and 3/4 C brown sugar. Bake for 45 minutes at 350 degrees. Frost while still hot with coconut frosting. Coconut frosting: Over medium heat, combine: 1/2 C sugar, 1/2 C butter, 1/2 C cream. Bring to a boil and boil for 2 minutes. Stir in 1 C coconut. Spoon blobs randomly over hot cake.
The cake was pretty good but probably too sweet and really gooey in the middle. I would omit the frosting and nut topping next time and just serve it warm with dollops of whipped cream.