2 eggs
1-1/2 cups sugar
1 tablespoon oil
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 15-ounce cans fruit cocktail plus juice
1/2 cup light brown sugar
1/4 cup nuts, chopped
Cream eggs and sugar. Add oil and mix. Sift flour, soda and salt together. Combine mixtures. Beat well. Add fruit cocktail — use juice accordingly. Pour into sheath pan which has been sprayed with a nonstick coating. Sprinkle with brown sugar and chopped nut mixture over top of batter. Bake 30 minutes or until done at 325 degrees.
3/4 cup sugar
1 3-1/2 ounce can coconut
1 stick butter
Cook in saucepan for at least 2 minutes or until butter is all melted. Pour over hot cake. Enjoy!
