Easy-to-make Texas Tornado Cake

October 20, 2009|By ELLEN FOLKMAN / St. Petersburg Times

Vickie Nichols of Largo, Fla., was seeking a restaurant's recipe for Texas Tornado Cake, noting that the dessert had crushed pineapple in it and a coconut topping.

Anne Bryant of Sun City Center, Fla., sent a recipe -- but not the restaurant recipe.

This is a very easy recipe to make, suited to any skill level. When I first read this recipe, I realized there's no fat in it, meaning no butter or oil, and there's no vanilla. Well, the lack of butter or oil didn't affect the taste, but I did miss the vanilla. Next time I would add a teaspoon.

Also, Bryant's version uses fruit cocktail to moisten the cake, but you could substitute the same amount of pineapple (though I suggest holding back some of the juice if using crushed pineapple). This recipe does not reflect the addition of vanilla. It is just as Bryant sent it.



For the cake:

1-1/2 cups sugar
2 eggs
2 cups fruit cocktail, including syrup
2 teaspoons baking soda
2 cups all-purpose flour
1/4 cup brown sugar, firmly packed
1 cup chopped nuts

For the icing:

1/2 cup butter (1 stick)
3/4 cup brown sugar, firmly packed
1/2 cup evaporated milk
1 cup flaked coconut

Preheat oven to 325 degrees.

Mix sugar, eggs, fruit cocktail, baking soda and flour together in a mixing bowl. Pour into a greased and floured 9- by 13-inch cake pan. In a separate bowl, combine brown sugar and nuts; sprinkle over the batter. Bake at 325 degrees for 40 minutes.

While the cake is cooking, make the icing. Combine butter, brown sugar, evaporated milk and coconut in a sauce pan. Bring to a boil and cook, boiling, for 2 minutes. Spoon over cake while hot. Let cake cool before serving.

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