Fruit Cocktail Cake

1 can (17 oz) fruit cocktail

2 cups all purpose flour

1 1/2 cups white sugar

1/2 teaspoon baking soda

Walnuts or pecans

1 teaspoon salt

2 eggs, beaten

1/3 cup packed brown sugar

1/3 cup flaked coconut

1/3 cup chopped nuts

1/4 cup butter or margarine

1/2 cup evaporated milk

1 cup sugar

1 cup raisins (Optional)

 

Cake: In a large mixing bowl, mix flour, white sugar, baking soda, and salt. Add eggs and fruit cocktail, including syrup. Stir well by hand. Pour into a greased 13x9x2 baking pan. Combine brown sugar, coconut, and nuts. Sprinkle over batter. Bake in preheated 350 degree oven for 40-45 minutes or until it tests done. As cake cools, prepare topping. Topping: Slowly heat butter, evaporated milk, 1 cup sugar, and raisins until sugar dissolves and mix boils. Pierce cooled cake with fork. Cover cake with hot sauce. Serves 20-24.