What
you need,
For
the cake:
2
eggs
1
½ cups granulated sugar
2
tsp. baking soda
½
tsp. salt
1
14oz. can fruit cocktail with the juice
2
cups all-purpose flour
For
the sauce:
¾
cup granulated sugar
½
cup milk (I used 1%)
½
cup butter
1
tsp. vanilla
Preheat
your oven to 350 degrees. Spray a 9x13 inch glass baking dish liberally with
non-stick spray; I like the Pam with flour for baking, set aside.
In
a large bowl, beat together the sugar and eggs until light and fluffy.
Stir
in the fruit cocktail, with the juice. Gently fold in the baking soda and flour
until just combined.
Pour
the batter into the prepared pan.
Bake
the cake on the middle rack of the oven for 40-45 minutes, until brown and a
toothpick comes out clean.
Watch
the cake carefully at the end so it doesn’t over brown. My oven runs pretty hot
so I had to turn my oven temperature down a little for the last 10 minutes. The
cake will get pretty brown but that is normal you just don’t’ want it to burn!
Remove
the cake from the oven and put it on a rack to cool.
Meanwhile
make the sauce. In a large pot combine the sugar, milk and butter. Heat over
medium high heat until the mixture boils. Stir frequently.
Once
the mixture boils remove from the heat and stir in the vanilla.
I
poked some holes with a toothpick all over the warm cake, and then carefully
poured the sauce all over the cake; really get it into the edges.
It
seems like a lot of sauce but the cake will absorb it all.
Let
the cake cool for about 30 minutes.
Serve
the cake warm with a scoop of vanilla ice cream or frozen yogurt.
The
cake will keep in the fridge for about a week; just cover it tightly in plastic
wrap.
Jen of My Tiny Oven
