Prep Time: 15 minutes
Baking Time: 40 minutes
Texas Tornado Cake is all about baking a cake, with little preparation time, with common ingredients you have in the fridge and pantry. Last minute guests dropping in? No worries – bake a cake with the speed of a Texas tornado!
This recipe’s original post date was
August, 27th. In memory of one of my all time favorite musicians, and personal favorite guitarists, I used a little bit of artistic license in the alteration of the recipe title.
Stevie Ray Vaughan: born 10/3/1954, died 8/27/1990. R.I.P. brother.
1 1/2 cups sugar
1 can (15.5 oz.) fruit cocktail, including the liquid
2 cups all-purpose flour
2 tsp. baking soda
1/4 cup brown sugar, firmly packed
1 cup chopped nuts (pecans or walnuts)
1/2 cup butter
1/2 cup evaporated milk
3/4 cup sugar
1 cup flaked coconut
1. Preheat oven to 325°F. Lightly grease and flour a 13×9 inch cake pan.
2. In a stand-up mixer, cream sugar and eggs together until fluffy. Add the fruit cocktail with juice; mix just to combine.
3. In a separate medium mixing bowl sift together flour and baking soda. Add the dry ingredients to the fruit cocktail mixture; mix to combine.
4. Pour batter into the cake pan. Sprinkle brown sugar and nuts onto the surface of the batter. Bake at 325°F for 40 minutes or until a toothpick inserted into the cake comes out clean.
5. With about 10 minutes remaining on the cakes bake time start the topping. In a a medium saucepan, over medium-low heat, bring the butter, milk and sugar to a low boil. Stir constantly for 2 minutes then add the coconut. Remove from heat.
6. Spoon hot topping over the cake as soon as it is removed from the oven. Let the cake cool before cutting it.
All these years you and I’ve spent together
All this, we just couldn’t stand the weather