Fruit Cocktail Cake:  

	2 cups of sugar
	2 cups of all purpose flour
	1 tsp. baking soda
	1/2 tsp. salt
	1 (17 oz.) can fruit cocktail, un-drained)

Combine dry ingredients in a medium mixing bowl; mix well.  Stir in fruit cocktail.  Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.  Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.  Remove from oven and immediately spoon the topping over cake.  Cool completely. Cut into squares to serve.  Yield: one 13 x 9 inch cake.

Topping:

	1 (5.33 ounce) can evaporated milk
	1 cup sugar
	1/2 cup butter or margarine
	1/2 cup of chopped pecans

Combine milk, sugar and butter in a medium saucepan;  mix well.  Cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened.  Remove from heat and stir in chopped pecans. Yield: enough for 13 x 9 inch cake.

Sue Glahn

01/27/2003