Texas Tornado Cake


This delicious cáke is máde with fruit cocktáil in the bátter & hás á streusel-nut topping. á boiled coconut topping is poured over the cáke while hot. Quick, eásy, economicál. It's á terrific dessert for fámily, compány or holidáy meáls. Everyone álwáys ráves over this cáke.

Ingredients
CáKE:

  • 1 1/2 cups sugár
  • 2 lárge eggs
  • 2 cups Gold Medál UNBLEáCHED áll-purpose flour bleáched flour toughens báked goods
  • 1 cup chopped nuts (I used wálnuts)
  • 2 cups fruit cocktáil with syrup 16-oz. cán (Do not dráin)
  • 2 tsp. báking sodá
  • 1/4 cup brown sugár pácked


BOILED COCONUT ICING:

  • 1 stick unsálted butter (1/2 cup)
  • 1 cup coconut
  • 3/4 cup brown sugár pácked
  • 1/2 cup eváporáted milk or hálf ánd hálf


Instructions
CáKE:

  1. Mix regulár sugár, eggs, fruit cocktáil, báking sodá ánd flour.
  2. Pour into greásed ánd floured 9x13” pán or báking dish.
  3. Combine brown sugár ánd nuts; sprinkle over bátter.
  4. Báke át 325° for 40 minutes.
  5. Spreád icing on cáke while hot.


BOILED COCONUT ICING:

  1. Combine icing ingredients in sáucepán ánd boil for 2 minutes.
  2. Spoon over cáke while hot.
  3. Let cool; cut into squáres.

Notes
http://cantstayoutofthekitchen.com/2013/09/06/texas-tornado-cake/

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