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Ingredients:
1 pkg. yellow cake mix
1 pkg. lemon instant pudding (sm.
size)
1 (16 oz.) can fruit cocktail,
including syrup
1 c. angel flake coconut
4 eggs
1/2 c. oil
1/2 c. chopped nuts
1 c. brown sugar, firmly packed
--BUTTER GLAZE:--
1/2 c. margarine
1/2 c. sugar
1/2 c. evaporated milk
Direction:
Blend all ingredients except brown sugar and nuts. Beat 4
minutes at medium speed of electric mixer. Pour into greased
and floured 9 x 13 inch pan. Mix brown sugar and nuts and
sprinkle over cake. Bake at 325 degrees for 45 minutes or
until tests done. (Do not underbake.) Let stand 15 minutes.
Spoon on hot butter glaze. Serve warm or cold with whipped
topping, if desired. Boil 2 minutes. Stir in 1
1/3 cups angel flake coconut.
*** For
Details about Ingredients , check your nearest Store
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