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Ingredients:
1 pkg. Duncan Hines
yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped
--FROSTING:--
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Direction:
Blend cake mix and instant lemon
filling together with mixer. Add fruit cocktail, coconut and
oil, then beat eggs until foamy and add to cake mixture. Pour
into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light
brown sugar and 1/2 cup chopped walnuts over batter. Bake at
350 degrees for 45 minutes. Mix oleo, granulated sugar
and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups
coconut. Pour on top of cake (when cooled).
*** For
Details about Ingredients , check your nearest Store
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