1 1-lb., 14-oz. can fruit cocktail (apricots, berries, etc could be substituted)
1/2 c. butter or margarine, melted
1 c. brown sugar
1/2 c. coconut
1 pkg. yellow cake mix
Whipped topping
Drain fruit cocktail
Place 1/4 cup melted butter in each of 2 9-inch cake pans
add 1/2 cup brown sugar to each; spread to cover bottom.
Sprinkle half of drained fruit cocktail in each pan to cover the sugar.
Sprinkle coconut around outside edge of pans.
Make cake according to package directions.
Pour batter over fruit.
Bake in 350° oven – 55 to 60 minutes, or until cake tests done (Toothpick inserted through center of cake will come out dry)
Let sit 5 minute before removing from pan. Cool. Place whipped topping between layers, serves 10.
Frosting
1 square hunk of bitter-sweet chocolate
2 tbsps butter
1/2 tsp vanilla
4 tbsps warm water
powdered sugar
Melt Chocolate and butter
Add vanilla and water
Gradually add powdered sugar until it is spreading consistency.
Be sure icing is free of all bumps.