Icing:

1 stick margarine
1 3/4 cup of sugar
1 small can of Pet milk
1 teaspoon of vanilla

Bring ingredients to a boil and cook for 3 minutes. Pour over cake and return to oven for 5 minutes. 

Fruit Cocktail Cake

2 cups of flour
2 1/2 cups of white sugar
1 teaspoon of salt
1/2 teaspoon of baking soda
2 eggs
1/3 cup of nuts
1/3 cup of brown sugar
1/3 cup of coconut
1/2 stick of margarine
1/2 cup of canned milk
One 16 ounce can of fruit cocktail

Mix flour, 1 1/2 cup white sugar, soda, and salt together. Add beaten eggs and fruit cocktail, including juice. Mix lightly with spoon until all dry ingredients are wet. Pour into a greased 9 x 13 x 1 1/2 inch pan. Sprinkle over batter; brown sugar, coconut, and nuts. Bake at 350ºF.  for 40 minutes. While cake is baking for last few minutes, put margarine, remaining cup of sugar, and canned milk in pan. Heat until dissolved. Pour over cake when you take it from oven. 

Fruit Cocktail Cake

2 cups of  canned fruit cocktail, undrained
1 1/2 cup of sugar
2 cups of flour
2 beaten eggs
2 teaspoons of soda
1/4 teaspoon of  salt

Mix all ingredients in a large bowl. Pour into 9 x 13 inch greased pan. Combine: 1/2 c. chopped nuts (pecans or walnuts) 1/4 c. brown sugar

Sprinkle on top of cake mixture in pan. Bake at 350ºF. for 40 minutes. 

Icing:

3/4 cup of sugar
1/3 cup of butter or margarine
1/4 cup of evaporated or regular milk

Mix and boil for one minute. Remove from heat and add 1 teaspoon vanilla. Pour over cake while cake is still warm.