Hurricane Cake
"Darlene Kossman called this Hurricane Cake or Texas Tornado. Was served at the Knoxville state fair in 1982. Also best fruit cocktail cake. Medium size can fruit cocktail in juice (a good brand), or 1/2 cup pecans, chopped instead of walnuts."
Original is 12 servings
Ingredients
- Frosting
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Nutritional
- Serving Size: 1 (164.2 g)
- Calories 509.2
- Total Fat - 26.9 g
- Saturated Fat - 9.4 g
- Cholesterol - 172.1 mg
- Sodium - 494.4 mg
- Total Carbohydrate - 61.3 g
- Dietary Fiber - 3.1 g
- Sugars - 42.4 g
- Protein - 9.1 g
- Calcium - 53.6 mg
- Iron - 1.9 mg
- Vitamin C - 16.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
CAKE: Beat sugar, eggs and oil together.
Step 2
Add flour, salt and baking soda.
Step 3
Add fruit cocktail with the juice; mix well.
Step 4
Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
Step 5
Sprinkle coconut over batter.
Step 6
Bake at 350 degrees Fahrenheit for 45 minutes.
Step 7
FROSTING: Place butter, sugar and evaporated milk in a medium size saucepan.
Step 8
Bring to a boil, stirring constantly, for 5 to 6 minutes or until it begins to thicken.
Step 9
Remove from heat.
Step 10
Add vanilla extract, coconut and nuts.
Step 11
Spread mixture onto cake while both are still hot.
Step 12
Work the frosting into a thin layer across the entire cake.
Step 13
Serve warm or at room temperature.
Tips
No special items needed.
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