Fruit Cocktail Cake

This is one of the recipes I made allot for care group nights. It's not healthy at all but that is why it tastes so good. The canned fruit adds moisture to the cake and the topping is just plain fattening and delicious. It is a must to heap copious amounts of whipped cream on top and forget about the calories you are consuming and enjoy your cake! A good rich cup of coffee is a must with this cake.

Cake

1 1/2 cups sugar

2 cups flour

2 tsp baking soda

1/2 tsp salt

2 eggs-slightly beaten

1 14oz can fruit cocktail-with juice

Combine all ingredients accept the flour and beat together well with an electric hand mixer. Add flour and blend until flour is all absorbed.

Grease a 9x13 pan or a 10-12 inch round or spring form pan. Bake cake for approx. 45 minutes @ 350.

Topping

3/4 cup white sugar

1/2 cup cream

1/2 cup butter

1 tsp vanilla (add after other ingredients have boiled)

Just before cake is done place the topping ingredients in a microwavable bowl and bring to a full boil. Watch that it does not boil over. You can also do this on the stove top stirring constantly.

Remove cake from oven and immediately poke fork holes all over the top. I make them about 2" apart over the whole cake. Pour the hot topping over the cake slowly allowing the topping to soak into the holes. This makes the cake very moist. Allow cake to cool on counter. Serve with whipped cream or ice cream. It is best when served just barely warm, but keeps in the fridge for a day or two. I have never frozen this cake, but I don't think the results would be the best.

don't even bother asking about the calorie count in this one. Just eat it!