INGREDIENTS:

• --CAKE:--
• 2 c. unbleached all purpose flour
• 3 egg whites
• 2 tsp. baking soda
• 1 (16 oz.) can fruit cocktail packed
• in juice, drained
• 1 1/4 c. sugar
• --TOPPING:--
• 1/4 c. corn oil margarine
• 3/4 c. sugar
• 1/2 c. buttermilk
• 1 tsp. vanilla

DIRECTIONS:

• Preheat oven to 350 degrees. Combine all cake ingredients in a
• large mixing bowl and mix well. Spread in a 13 x 9 inch baking pan
• that has been sprayed with non-stick vegetable coating. Bake in
• oven for 40-45 minutes, until center springs back when lightly
• touched. While cake is baking, make topping. Combine topping
• ingredients in a small saucepan. Bring to a full boil, stirring
• constantly, then take off heat and set aside. When cake is done,
• poke holes all over the top of the cake with a large meat fork.
• Pour topping over cake, tipping the pan if necessary to distribute
• the topping evenly. Makes 16 servings.