Texas Tornado Cake

Cake:  1-1/2 cups sugar 2 eggs 1 16-ounce can fruit cocktail, un-drained (2 cups) 2 teaspoons baking soda 2 cups all-purpose flour 1/2 teaspoon salt Topping: 1/4 cup brown sugar, packed 1 cup chopped nuts Icing: 1/2 cup (1 stick) butter or margarine 3/4 cup brown sugar, packed 1/2 cup evaporated milk (small can) 1 cup flaked coconut For cake, combine sugar, eggs, fruit cocktail, baking soda, flour and salt; mix well. Pour into greased and floured 9- by 13-inch cake pan. Combine brown sugar and nuts and sprinkle on batter. Bake at 325 degrees for 40 minutes. Spread icing on cake while hot. To make icing, Combine all ingredients in saucepan; boil for 2 minutes. Spoon over cake as soon as it comes from oven. Cool; cut in squares.