CAKE:

2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (17 oz.) can fruit cocktail, undrained

If your fruit cocktail isn't 17 ounces I just add water in measure cup to make 17 ounces.

TOPPING:

1 (5.33 oz.) can evaporated milk
1 c. sugar
1/2 c. butter
1/2 c. chopped pecans (walnuts)

Cake: Combine dry ingredients; mix well. Stir in fruit cocktail (and water if needed) until moistened. Pour batter into a greased and floured 9 x 13 inch baking pan. Bake at 350 degrees for 50-60 minutes or until wooden pick inserted in center comes out clean. Remove from oven and immediately spoon topping over cake. Cool completely. Cut into squares and serve.

Topping: Combine milk, butter and sugar in saucepan; mix well. Cook over medium heat, stirring constantly. (About 10 minutes or until thickened.) Remove from heat and stir in chopped nuts. Yield enough for one 9 x 13 inch cake.