Recipe: Texas Tornado Cake w/Icing

Texas Tornado Cake

2 eggs
1 1/4 cup granulated sugar
2 cups fruit cocktail, drained but reserve liquid
2 cups flour
2 tsp. soda
1/2 tsp. almond extract
1/2 tsp vanilla extract
1/4 cup brown sugar
1 cup chopped pecans

In large bowl of electric mixer beat eggs and granulated sugar until smooth. Sift flour with soda; add to egg and sugar batter. Add reserved fruit cocktail liquid and flavorings. By hand, fold in fruit cocktail, then pour into lightly greased and floured 9xl3" pan. Mix brown sugar and nuts together and sprinkle on top of batter. Place in 325-degree oven and bake for 40 minutes. Spread icing on cake while hot.

Icing

1 stick butter
2/3 cup granulated sugar
1/2 cup cream or evaporated milk
1 cup flaked coconut
1/2 tsp. almond extract
1/2 tsp. vanilla extract

Boil butter, sugar and milk for 3 minutes. Add coconut and flavorings and spoon over cake as soon as cake is removed from the oven. Cut into squares when cool.