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FRUIT COCKTAIL CAKE
Cake: 1/2 cup packed brown sugar 1/2 cup chopped walnuts 2 cups all purpose flour 1&1/2 cups granulated sugar 1 teaspoon baking soda 2 beaten eggs 1 undrained can (15 ounce, may be 14 1/2 ounce) fruit cocktail in heavy syrup 2 teaspoons vanilla extract
Glaze: 1 cup granulated sugar 3/4 cup evaporated milk 1/2 cup butter 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan; set aside.
In small bowl combine brown sugar and walnuts; set aside.
In large bowl combine flour, the 1&1/2 cups granulated sugar and baking soda. In another bowl combine eggs, undrained fruit cocktail and 2 teaspoons vanilla extract. Add to flour mixture, stirring just until combined. Spread in prepared pan. Sprinkle with walnut mixture.
Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, in small saucepan combine the 1 cup of granulated sugar, evaporated milk, and butter. Bring to a boil, stirring occasionally. Stir in the 1 teaspoon of vanilla extract. Slowly pour over warm cake. Cool completely. Better if let sit overnight.
I sometimes double the glaze recipe.