1 (1 lb. 1 oz.) can fruit cocktail
2 c. sugar
2 c. flour
1 1/2 tsp. baking soda
2 eggs
1/4 tsp. salt
1 tsp. vanilla

TOPPING:

1/2 c. brown sugar
1/2 c. walnuts, chopped

FROSTING:

3/4 c. sugar
1 stick butter
1/2 c. evaporated milk
1/2 c. walnuts, chopped
1/2 c. coconut

Drain fruit cocktail and add enough water to syrup to make one cup. Add above ingredients and mix. Add fruit cocktail. Mix well (by hand). I sometimes also add 1/2 cup chopped nuts, 1/2 cup coconut and/or 1/2 cup chocolate chips. Pour into well greased pan. Sprinkle topping over top of mixture. Bake at 325 degrees for 50 minutes.

FROSTING: Pour on top of cake while hot. Mix sugar, milk and butter. Heat and boil 2 minutes. Add nuts and coconut. Pour over cake and cool.