Anita's Fruit Cocktail Crunch Cake

• 1 12 cups sugar
• 2 cups fruit cocktail, undrained
• 2 large eggs
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 12 teaspoon ground cloves
• 12 cup chopped pecans or 12 cup chopped walnuts
• 12 brown sugar
• 34 cup sugar
• 12 cup canned milk
• 12 cup butter
• 1 teaspoon vanilla
• whipped cream (can or fresh)

1. For the Cake:.
2. Preheat oven to 350 degrees and grease and flour a 9x13 dish.
3. Combine all but the last two ingredients in a large bowl.
4. Mix with a hand mixer on medium speed until the dry ingredients are moistened and incorporated, but don't overmix.
5. Pour the batter in the prepared dish.
6. Mix the chopped nuts and brown sugar together in a small bowl; sprinkle over the top of the batter.
7. Bake for 35-45 minutes and pour the glaze all over the top of the cake while it's still warm.
8. For the Glaze:.
9. The last 10 minutes before the cake is done, put the sugar, canned milk, and butter in a small saucepan and bring to a boil over medium heat, stirring often to keep it from burning on the bottom.
10. Boil for one minute, remove from heat, and stir in the vanilla.
11. Pour the glaze over the top of the warm cake.
12. Allow to cool before serving.
13. Slice into 12-16 squares and top each square with whipped cream.
14. Store leftovers in the fridge, well covered.

sugar, fruit cocktail, eggs, flour, salt, baking soda, cinnamon, ground cloves, pecans, brown sugar, sugar, milk, butter, vanilla, whipped cream

Taken from www.food.com/recipe/anita-s-fruit-cocktail-crunch-cake-523354 (may not work)