2 c SUGAR, DIVIDED 1 cn 303 CN FRUIT COCKTAIL
2 ea EGGS 6 tb MARGARINE
2 ts BAKING SODA 1/2 c CREAM
2 c FLOUR 1 tb VANILLA
1/8 ts SALT 1/2 c COCONUT ( OPTIONAL )
MIX 1 1/2 CUPS SUGAR, EGGS, FLOUR, SODA AND SALT TO MAKE A BATTER. MIX IN
FRUIT COCKTAIL. POUR INTO 9″ X 13″ PAN. BAKE AT 325 DEG F. FOR ABOUT 45
MINUTES.
TO MAKE FROSTING; MIX 1/2 CUP SUGAR, 1/2 CUP CREAM AND 6 TABLESPOONS OF
MARGARINE. MIX WELL AND BRING TO A BOIL IN A SMALL SAUCE PAN. BOIL FOR 5
MINUTES. STIR IN 1/2 CUP COCONUT AND 1 TABLESPOON OF VANILLA. SPREAD
EVENLY ON THE COOLED CAKE.
Yields
18 servings