Paula Deen's Fruit Cocktail Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 15 |
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This was adapted from this summer's edition of Cooking With Paula Deen, in the section called From My Friends. I decreased her quantity of oil in the cake and used less butter in the frosting; it was wonderful! Moist, sweet, and easy. The frosting recipe is at the bottom. Ingredients:
1 1/4 cups sugar |
1/4 cup vegetable oil |
1/4 cup unsweetened applesauce |
2 large eggs |
2 cups flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 (15 ounce) can fruit cocktail, undrained |
1/2 cup sweetened flaked coconut |
1 (2 1/4 ounce) bag chopped walnuts (optional) |
3/4 cup sugar |
1/3 cup butter |
1/2 cup evaporated milk or 1/2 cup fat-free half-and-half |
1/2 cup sweetened flaked coconut |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350. Lightly grease a 13x9 baking dish.
2. In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
3. In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
4. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
5. COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.
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