Texas Tornado Cake
This
delicious cake is made with a fruit cocktail in the dough and has a streusel
nut filling. A garnish of boiled coconut is poured over the hot cake. Fast,
easy, economical. It is an excellent dessert for family, business or holiday
meals. Everyone always loves this cake.
Ingredients
For the Cake
- 2 eggs
- 2 teaspoons baking soda
- 1 cup chopped nuts
- ¼ cup packed brown sugar
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 2 cups canned fruit, drained – we used 1 cup canned peaches and 1 cup canned pears cut into large dice, but you can also use fruit cocktail or pineapple
For the
Coconut Icing
- ½ cup canned evaporated milk
- 1 cup sweetened flaked coconut
- 8 tablespoons (1 stick) butter
- ¾ cup packed brown sugar
INSTRUCTIONS
First, preheat
oven to 325 degrees F. Grease and flour a 9 × 13 inch glass baking dish.
Then, in the
bowl of a stand mixer, add the granulated sugar, eggs, flour, canned fruit and
baking soda. At low speed, mix until everything is mixed, scraping the bottom
of the bowl if necessary.
Pour the
batter into the prepared baking dish, spreading it evenly in the pan.
In a small
bowl, combine the brown sugar and nuts. Sprinkle the walnut mixture over the
dough in the baking dish.
Bake at 325
° F for 40 to 45 minutes or until the cake is firm in the middle.
While the
cake cooks, prepare the coconut frosting by combining the butter, coconut,
brown sugar and evaporated milk in a medium saucepan. Bring to a boil over
medium-high heat and boil for 2 minutes. Reduce the heat to low and keep the
frosting warm, stirring occasionally, until the cake is cooked.
When the
cake is finished, remove from the oven and pour the frosting over the top of
the hot cake.
Let the cake
cool, then cut it into squares.
Happy
Cooking Time.
