1 1/4 c. sugar
3 eggs
1/2 c. Crisco oil
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 (1 lb.) can fruit cocktail, not drained
1 c. nuts (pecans)
1 c. coconut

FROSTING:

1 stick butter
3/4 c. sugar
1/2 c. evaporated milk
1 tsp. vanilla

Mix together in mixer sugar, eggs, and Crisco oil until well mixed, then add flour, soda, and salt; beat well (batter will become very thick). Then add fruit cocktail and pour into 9 x 13 x 2 inch pan. Sprinkle with coconut and nuts. Bake at 350 degrees for 45 to 50 minutes.

Frosting: Bring to boil butter, sugar, and milk; cook for 2 minutes, then add vanilla and pour over cake while both are hot.