Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

When Glenn went to Quebec 1 t Salt
-as an exchange student, 1 t Vanilla
-the supervisor that 1 ea Egg, beaten
Went with his group stayed 19 cn Fruit cocktail, with some
-at Mr and Mrs Hedwidge's -of juice removed
-house for the two %%%%%%%%%%%%%%%%%%%%%
Weeks they were there... %%%%% TOPPING %%%%%
-this is Mrs Hedwidge's %%%%%%%%%%%%%%%%%%%%%
-dessert that became 1/2 c Brown sugar
Quite popular. 1/2 c Coconut
%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%
%%%%% CAKE %%%%% %%%%% SAUCE %%%%%
%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%%
2 c Flour 3/4 c Evaporated milk
1 1/2 c Sugar 1 c Icing sugar
2 t Baking soda 1/2 c Butter

CAKE: Mix together the flour, sugar, soda and salt. Add the vanilla
and the beaten egg. Then add the fruit cocktail. Should be a pudding
consistency. Pour into greased bundt pan. Sprinkle the brown sugar
and coconut over top of cake, and bake in 350F oven for 1/2 hour,
then reduce heat to 275F and continue baking for 1-1/2 hours more.
Cake top should look dry, not moist when done. SAUCE: Mix together
and heat slowly. Don't boil. Serve by spooning over slices of cake.
Can be warmed in microwave. Serve with ice cream if desired. Origin:
Sharon's Recipe Files. Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-08-95

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