top of page

Ugly Duckling Cake

(by Laney Rosen)


13 - 15 oz. box yellow cake mix

16 oz. can fruit cocktail with juice

2 medium eggs, beaten

1 c. shredded sweetened coconut

1 t. vanilla

1/2 c. brown sugar

1/2 c. white sugar

1/2 c. butter or margarine

1/2 c. evaporated milk

optional: sprinkles


Preheat oven to 325 F.

Combine cake mix, fruit cocktail, eggs, 1/2 c. coconut, and vanilla, beating well.

Pour into a greased 9 x 13 in. pan, and sprinkle brown sugar over all.

Bake for 45 minutes.

Combine white sugar, butter or margarine, and evaporated milk in saucepan, and bring to a boil.

Remove from heat and punch holes in cake with a straw.

Poor sugar mixture over cake, and sprinkle remaining coconut over the top.

Add optional sprinkles for decoration.


(Read Dumpster Diving, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comments


bottom of page