Texas Tornado Cake Recipe

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Texas Tornado Cake is spectacular. What a delicious and easy sheet cake to make! The cake is made with a can of fruit cocktail in the batter. Then before you bake the cake you sprinkle a streusel topping with nuts over the top. After the cake comes out of the oven you add a boiled coconut topping and pour it on the cake while hot. Oh, soooo scrumptious!

Servings: 15

INGREDIENTS

CAKE:

1 1/2 cups sugar

2 large eggs

2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods

1 cup chopped nuts (I used walnuts)

2 cups fruit cocktail with syrup 16-oz. can (Do not drain)

2 tsp. baking soda

1/4 cup brown sugar packed

BOILED COCONUT ICING:

1 stick unsalted butter (1/2 cup)

1 cup coconut

3/4 cup brown sugar packed

1/2 cup evaporated milk or half and half

INSTRUCTIONS

CAKE:

  1. Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
  2. Pour into greased and floured 9×13” pan or baking dish.
  3. Combine brown sugar and nuts; sprinkle over batter.
  4. Bake at 325° for 40 minutes.
  5. Spread icing on cake while hot.

BOILED COCONUT ICING:

  1. Combine icing ingredients in saucepan and boil for 2 minutes.
  2. Spoon over cake while hot.
  3. Let cool; cut into squares.

RECIPE NOTES

  • NOTE: Sweetened condensed milk is NOT the same as evaporated milk. They are two very different products.
  • NOTE: You can use evaporated milk, half-and-half or heavy whipping cream when making the icing. Because there has been some confusion in the notes, let me be clear, this recipe does not use sweetened condensed milk in either the cake or the icing.

Recipe by: cantstayoutofthekitchen.com

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