Fruit Cocktail Cake
2 cups self rising flour
1 can fruit cocktail
2 unbeaten eggs
1 teaspoon vanilla
1 ½ cups sugar
Mix all ingredients at low speed. Pour into greased and floured 9×13 in pan. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.
Sauce:
1 stick margarine
1 can coconut
1 C sugar
1 tsp vanilla
1 C evaporated milk
1 C pecans, chopped
Boil in pan for one to two minutes. Pour over hot cake.
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