This is not a triditional birthday cake, but our family isn't particullary fond of those dry cakes with overly sweet iceing anyway. We tend to gravitate to the gooey, moist things like good ole German Chocolate, apple spice, carrott cakes and the sweet breads – bannana nut, pumpkin, and blue berries. This Texas Tornado is a blend of some of those flavors in an easy-peasy scratch and dump style recipe.
Thanks Dietter for a reminder that this was in my inventory. There are now several veriations available on the www, (including a chocolate rendition,) but this is the recepie I got the from a coworker, Cheryl Ellis, R.N., in 1987.
Texas Tornado Cake
serves anout 10
1½ cup sugar
2 eggs
2 cups fruit coctail including liquid
¼ cup brown sugar
2 teaspoons baking soda
2 cups all purpose flour
1 cup chopped nuts (walnuts or pecans)
Mix and cream together everything except brown sugar and nuts. Pour into lightly greesed & floured 13 X 9 X 2 inch cake pan.
Mix brown sugar and nuts together and sprinkle onto the batter.
Bake at 3250F for 40 minutes.
Iceing: Spread on cake while hot
1 stick butter
½ cup evaporated milk
¾ cup sugar
1 cup flaked coconut
Boil the butter, sugar and milk for 2 minutes; add coconut. Spoon over cake as soon as cake is removed from oven.
Cut into squares when cool to serve.
Serve with a fork.
Texas Tornado Cake: Certainly not eye candy with gracefully draped sheets of rolled fondant, or artfully piped sugar ribbons and roses, but it is certainly yummy to the tummy.