1 egg
1 1/2 c. sugar
1 3/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 tbsp. Wesson salad oil
17 oz. can fruit cocktail
1/2 c. nuts

Beat egg and sugar. Sift together flour, soda, and salt. Add sifted ingredients, vanilla, and salad oil and fruit cocktail including juice to the egg mixture, also the nuts. Bake in 8 x 12 inch pan at 350 degrees for 30-40 minutes. Cover with topping while cake is still warm.

TOPPING:

1/2 stick butter
1/2 c. canned milk
1 tsp. vanilla
1 1/4 c. powdered sugar
1/4 c. chopped nuts

Combine all ingredients in saucepan and bring to a boil. Then cook over low heat 10-12 minutes, stirring constantly. Pour over cake while topping is still hot.