2 eggs
1 1/2 c. sugar
1/2 c. Crisco oil
1 tsp. vanilla
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 can (2 c.) fruit cocktail, including juice

Combine and beat well first 4 ingredients. Sift together next 3 ingredients. Add sifted dry ingredients and fruit cocktail to egg mixture. Beat well. Pour into 9 x 13 inch ungreased pan. Bake 35 minutes at 350 degrees.

TOPPING:

1 stick butter
1 c. sugar
2/3 c. evaporated milk (5 oz.)
1 tsp. vanilla
1/2 c. chopped nuts, optional
1 c. coconut

Combine sugar, milk and butter. Bring to boil and cook 4-5 minutes. Remove from heat. Stir in vanilla, coconut and nuts. Beat 1 minute. Spread on warm cake.