Recipe: Texas Tornado Cake
1 1/2 cups sugar
2 cups (approx 1 can) fruit cocktail, undrained
2 tsp baking soda
2 cups flour
1/4 cup brown sugar
1 cup chopped nuts (I used pecans)
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 cup coconut
Combine sugar, eggs, fruit cocktail, baking soda and flour. Mix well. The batter will be thick.
Spread the batter in the bottom of a prepared 9x13 baking dish/pan.
Sprinkle top with brown sugar and nuts.
Bake at 325 for 40 minutes.
When the cake comes out of the oven, combine the frosting ingredients (except for coconut) in a sauce pan. Bring to a boil for 2 minutes. Remove from heat and stir in coconut. Spread over top of the cake immediately.