TEXAS TORNADO CAKE

Ingredients

CAKE:

1 1/2cups sugar

2large eggs

2cups Gold Medal UNBLEACHED all-purpose flourbleached flour toughens baked goods

1cup chopped nuts

2cups fruit cocktail with syrup16-oz. can

2tsp. baking soda

1/4cup brown sugarpacked

BOILED COCONUT ICING:

1stick unsalted butter(1/2 cup)

1cup coconut

3/4cup brown sugarpacked

1/2cup evaporated milkor half and half

Instructions

CAKE:

Mix regular sugar, eggs, fruit cocktail, baking soda and flour.

Pour into greased and floured 9x13” pan or baking dish.

Combine brown sugar and nuts; sprinkle over batter.

Bake at 325° for 40 minutes.

Spread icing on cake while hot.

BOILED COCONUT ICING:

Combine icing ingredients in saucepan and boil for 2 minutes.

Spoon over cake while hot.

Let cool; cut into squares.

Recipe Notes

NOTE: Sweetened condensed milk is NOT the same as evaporated milk. They are two very different products.

NOTE: You can use evaporated milk, half-and-half or heavy whipping cream when making the icing. Because there has been some confusion in the notes, let me be clear, this recipe does not use sweetened condensed milk in either the cake or the icin

photo and recipe source:cantstayoutofthekitchen.com