Fruit Cocktail Cake
- 2 c. flour
- 1 ½ c. sugar
- 2 tsp. baking soda
- dash salt
- 2 eggs
- 1 #3 can fruit cocktail juice included
- 1 tsp. vanilla
- ½ c. brown sugar
- ½ c. pecans
Whisk dry ingredients together. Add wet to dry. Stir till just moistened. Pour into a greased 9×13. Sprinkle top of cake with brown sugar and pecans. Bake @ 350* for 40 minutes.
Frosting for cake
- 1¼ c. sugar
- ¾ c. evaporated milk
- 1 ½ sticks butter
Boil for 2 minutes and pour over hot cake.
This cake looks good, but I don’t know how many ounces are in a #3 can. Can you tell me? Thank you
I googled and see 4 cups but not what size can it is for ounces. I’m guessing the 29 ounce can.