Fruit Cocktail Cake 2

1 cup of flour
1 cup of sugar
1/4 teaspoon of salt
1 teaspoon of soda
1 egg
2 1/2 cans fruit cocktail, well drained

Sift together flour, sugar, salt and soda. Beat 1 egg and mix with 2 1/2 cans of fruit cocktail. Mix the egg mixture and flour together and put into greased and floured 8 x 8 inch pan. Mix 1/2 cup brown sugar and 1/2 cup chopped nuts and spread on top. Bake at 300ºF. for 1 hour. 

Fruit Cocktail Cake 3

1 1/2 cup of sugar
2 cups of flour
1 teaspoon of baking soda
1/2 cup of brown sugar
2 eggs
1 (#303) can fruit cocktail*
1 teaspoon of salt
1/2 cup of nuts, chopped

Topping:

1 cube butter
3/4 cup of sugar
1/2 cup of canned milk
1 teaspoon of vanilla
1 cup of coconut

Combine sugar, flour, soda, salt, eggs and cocktail. Mix well. Pour into 9 x 13 inch greased pan. Combine brown sugar and chopped nuts. Sprinkle over top of cake. Bake at 325ºF. for 40 minutes. TOPPING: Combine butter, sugar and milk in pan; stir until it comes to a boil. Boil 2 minutes. Remove from heat and add vanilla and coconut. Pour over hot cake. * size 303 has four servings totaling 2 cups weighting 15½ ounces