Sunday, January 22, 2017
Tornado Cake For the cake: 1 1/2 cups sugar 2 eggs 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods) 1 cup chopped nuts 2 cups fruit cocktail with syrup (16-oz. can) 2 tsp. baking soda 1/4 cup brown sugar For the icing: 1 stick butter 1 cup coconut 3/4 cup brown sugar 1/2 cup evaporated milk or half-and-half Mix regular sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9×13” pan. Combine brown sugar and nuts; sprinkle over batter. Bake at 325° for 40 minutes. Spread icing on cake while hot.