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FRUIT COCKTAIL CAKE

2 c. sugar
2 eggs
2 Tbsp. cooking oil
2 c. self-rising flour
2 tsp. vanilla
1 (17 oz.) can fruit cocktail

Melt all ingredients with mixer. Bake in a 13 x 9-inch pan
for 36 minutes at 325 degrees.

Topping:
1 c. sugar
1 (3.5 oz.) can Baker's coconut
1 small can evaporated milk
1 c. chopped pecans
1 stick butter

Cook 10 minutes and spread over top of cake.

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