Texas Tornado Cake
By Susan52
Texas Tornado Cake is spectacular. What a delicious and easy sheet cake to make! The cake is made with a can of fruit cocktail in the batter, then before you bake the cake you sprinkle a streusel topping with nuts over the top. After the cake comes out of the oven you add a boiled coconut topping and pour it on the cake while hot. Oh, soooo scrumptious!
- 8
- 10 mins
Ingredients
- COCONUT ICING:
- 1 stick butter
- 1 cup coconut
- 3/4 cup brown sugar
- 1/2 cup evaporated milk or half-and-half
- CAKE:
- 1 1/2 cups sugar
- 2 eggs
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup chopped nuts
- 2 cups fruit cocktail with syrup (16 ounce can)
- 2 teaspoons baking soda
- 1/4 cup brown sugar
Preparation
Step 1
Boiled Coconut Icing:
Combine icing ingredients in saucepan and boil for 2 minutes.
Spoon over cake while hot.
Let cool; cut into squares.
CAKE:
Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
Pour into greased and floured 9x13” pan.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Spread icing on cake while hot.
Boiled Coconut Icing:
Combine icing ingredients in saucepan and boil for 2 minutes.
Spoon over cake while hot.
Let cool; cut into squares.
CAKE:
Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
Pour into greased and floured 9x13” pan.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Spread icing on cake while hot.