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).