WARM CARAMEL WALNUT CAKE (from the January R.S. Evening Meeting)

CAKE:                                          2 Eggs                                  2 tsp. Baking Soda

1 ½ cups Sugar                             1 tsp. Vanilla Extract              ¾ tsp. Salt

2 cups all-purpose Flour               2 T. Lemon Juice                    1 (16 oz) can Fruit Cocktail with syrup  


TOPPING:     ½ cup packed Brown Sugar   and    ½ cup flaked Coconut


SAUCE:         ¼ cup Evaporated Milk           ½ cup Butter or Margerine

                     ¾ cup Sugar                           ½ cup flaked Coconut

                      1 tsp. Vanilla Extract             ½ cup chopped Walnuts


In large mixing bowl, combine all cake ingredients; mix well.  Pour into 9 x 13 pan and sprinkle with TOPPING ingredients.  Bake at 350* for 35 to 40 min.

Meanwhile, combine all SAUCE ingredients in a medium saucepan and bring to boil.  When cake is done and still warm, pour sauce over cake.  Cool to room temperature.                                                                                                 

*NOTE:  For a healthier version, substitute Sucanat for all sugars, use Whole Wheat or Mixed Grains Flour, and use light syrup, natural juices, or no sugar added Fruit Cocktail.  Questions: call Kitty Smith (756-0776).


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