Oh So Good Cake

2 Cups self rising flour

1 can fruit cocktail

2 unbeaten eggs

1 teaspoon vanilla

1 ½ Cup sugar

Mix all ingredients at low speed. Pour into greased and floured 9×13 in pan. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.

Icing

1 stick margarine

1 can coconut

1 Cup sugar

1 teaspoon vanilla

1 Cup evaporated milk

1 Cup pecans, chopped

Crack eggs into a mixing bowl. Add sugar, vanilla, flour, and fruit cocktail, juice and all. Mix on slow speed until blended.  Scrape down sides and mix just a wee bit more.  Spray a 9×13 inch pan with nonstick cooking spray. Bake at 350 degrees for forty five minutes or until golden brown.

Icing: Place margarine in medium sized saucepot and add milk. Add sugar and vanilla. Add pecans and coconut. Stir. Bring to a boil, while stirring, over medium heat. Boil for one to two minutes. This icing will remain pretty runny, which will be great when you pour it over your hot cake and it soaks all in. Take hot cake out of the oven. Pour hot icing over hot cake, spreading as you pour. Work fast now because this is going to immediately soak down into the cake and you don’t want coconut to be concentrated in one area and completely absent in the other. Spreading it as you pour it will help avoid this problem!

Recipe by my Aunt Susie White