1 1/2 c. sugar
2 eggs
2 c. fruit cocktail, including juice
2 tsp. baking soda
2 c. flour
1/4 c. brown sugar
1 c. chopped nuts

Mix together sugar, eggs, fruit cocktail, including juice, baking soda and flour. Pour into lightly greased and floured 13 x 9 x 2-inch pan.

Mix brown sugar and nuts together. Sprinkle into batter.

Bake at 325°F for 40 minutes.

Tornado Cake Icing:

1 stick butter
3/4 c. sugar
1/2 c. evaporated milk
1 c. flaked coconut

Boil butter, sugar and milk for 2 minutes. Add coconut. Spoon icing over cake as soon as cake is removed from oven. Cut cake into squares when cool.