Texas Style Sheet Cake

• 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)

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 325u0b0 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.

margarine, cocoa, sugar, salt, sour cream, water, flour, baking soda, eggs, layer, fruit cocktail, coconut, eggs, oil, brown sugar, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=76259 (may not work)