Spanish Rice, Fruit Cocktail Cake
Fruit Cocktail Cake
Yellow cake mix
Can of fruit cocktail with syrup
1/4 C water
1/4 C chopped walnuts
1/3 C canned evaporated milk
1 t vanilla
1/2 C sugar
1/4 C margarine
Mix first 4 ingredients by hand. Pour into greased 9x13 pan. Sprinkle with nuts. Bake for 30 minutes at 350 degrees. In a saucepan, combine last 4 ingredients. Mix well and bring to a rolling boil, stirring frequently. Boil for 10 minutes, stirring frequently. When cake is baked, pour glaze over entire cake and return to oven for 5 minutes. Let set for 10 minutes. Serve hot or cold.
I have made Fruit Cocktail Cake before with a different recipe. I like this one better. The glaze isn't so sweet and my family prefers it without the coconut. It is also cheaper because it uses canned milk instead of real cream.
My son hates rice but tonight he said, "Mom, it doesn't matter if I don't like what you cooked because I am so hungry, I will eat anything!"