When a recipe has the word “Texas,” we know that it’s going to be food that is bold and tasteful. This Texas Tornado Cake is a classic recycle from an old recipe box from my mother. It adapts the famous recipe served way back 1980s and 1990s at Duff ‘s Famous Smorgasbord buffet-style restaurants. It is a sweet and super moist cake, full of fruit and filled with walnut and coconut icing. We know “fruit cocktail” may sound a little off-putting, but trust us on this one it’s a vital ingredient to this incredible dessert ‘s success.
It’s a great way to add vitamins and minerals to your meals by the use of canned fruits and vegs, which you can use quickly and easily whenever you want to prepare healthy food. And conservative foods are typically half the cost of frozen foods and 15 to 20 percent less than fresh foods. Maintaining a healthy supply in your pantry allows you to make balanced and tasty meals that you can serve with enjoyment to your guests. Canning manages to capture nutrients within a few hours after harvesting – this is also one of the easiest ways of bringing food from field to table.
1 ½ cups sugar
2 cups Gold Medal unbleached all-purpose flour
1 cup chopped nuts
2 (16 oz) cups fruit cocktail with syrup
2 tsp. baking soda
¼ cup brown sugar
For the Icing:
(1) stick butter
1 cup coconut
¾ cup brown sugar
½ cup evaporated milk or half-and-half
1. Mix the regular sugar, eggs, cocktail fruits, baking soda, and flour.
2. Pour into a greased, floured 9×13 “pan.
3. Combine nuts and brown sugar; scatter over batter.
4. Bake for 40 minutes, at about 325 °.
5. In a saucepan, mix icing ingredients, and simmer for 2 minutes.
6. Spread icing while hot on the cake.
7. Let cool; cut into squares.
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