Texas Style Sheet Cake

Name: Texas Style Sheet Cake
Ingredients: 2 sticks margarine; 4 Tbsp. cocoa; 2 c. sugar; 1/2 tsp. salt; 1/2 c. sour cream; 1 c. water; 2 c. flour; 1 tsp. baking soda; 2 eggs; 1 (2 layer size) pkg. yellow cake mix; 1 (4 serving size) pkg. Jell-O lemon flavor instant pudding and pie filling; 1 (16 oz.) can fruit cocktail, including syrup; 1 c. Baker's Angel Flake coconut; 4 eggs; 1/4 c. oil; 1/2 c. firmly packed brown sugar; 1/2 c. chopped nuts (optional)

17 ingredients

8 steps

Ingredients

2 sticks margarine
4 Tbsp. cocoa
2 c. sugar
1/2 tsp. salt
1/2 c. sour cream
1 c. water
2 c. flour
1 tsp. baking soda
2 eggs
1 (2 layer size) pkg. yellow cake mix
1 (4 serving size) pkg. Jell-O lemon flavor instant pudding and pie filling
1 (16 oz.) can fruit cocktail, including syrup
1 c. Baker's Angel Flake coconut
4 eggs
1/4 c. oil
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts (optional)

Directions

1

Blend all ingredients except brown sugar and nuts in large mixer bowl.*
2

Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9-inch pan.
3

Sprinkle with brown sugar and nuts.
4

Bake at 325° for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan.
5

Do not underbake.
6

Cool in pan 15 minutes.
7

Spoon hot Butter Glaze over warm cake.
8

Serve warm or cool, with prepared Dream Whip whipped topping, if desired.