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Cakes

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7-Up Pound Cake
Apple Cake
Apple Cake
Applesauce Cake
Black Raspberry Jam Cake
Cherry Coffee Cake
Cherry Crown Cake with Butter Creme Frosting
Chocolate Applesauce Cake
Chocolate Applesauce Cake
Chocolate Cherry Cake
Chocolate Mayo Cake
Dreamscicle Cake
Drumstick Cake
Easy Pound Cake
Fruit Cocktail Cake
German Covered Apple Cake
Homemade Apple Cake
Light Chocolate Cake
Moist Chocolate Cake
Mother's Day Ice Cream Cake
Old Fashioned Fudge Cake
Pineapple Dump-It-In Cake
Quick Good Morning Coffee Cake
Shoo Fly Cake
Southern-Style Chocolate Pound Cake
Strawberry Cake Icing
Strawberry Shortcake
Swedish Dream Cake
Turtle Cake
Twinkie Cake
Unbaked Fruit Cake
Upside Down Chocolate Pudding Cake
Very Blueberry Cake
Wacky Cake (or Jiffy Chocolate Cake)
Wacky Snack Cake Mixes
Fruit Cocktail Cake

2 cups of sugar
2 cups of all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (17-ounce can fruit cocktail, undrained
Topping (recipe follows)

Combine dry ingredients in a medium mixing bowl; mix well. Stir in fruit cocktail. Pour batter into a greased and floured 13 x 9" baking pan. Bake at 350 degrees for 55 to 60 minutes or until wooden pick inserted in center comes out clean.

Remove from oven and immediately spoon the topping over cake. Cool completely. Cut into squares to serve.

Topping:

1 (5.33-ounce) can evaporated milk
1 cup sugar
1/2 butter or margarine
1/2 cup chopped pecans

Combine milk, sugar, and butter in a medium saucepan; about 10 minutes or until mixture is thickened. Remove from heat, and stir in chopped pecans.