1 cup sweetened large milk
1 cup nonfat evaporated milk
1 (20 ounce) can frozen fruit cocktail, thawed and drained
1/2 cup chocolate syrup
1 cup heavy cream
Combine sweetened milk and nonfat evaporated milk in a 2 quart saucepan. Bring to a boil. Remove from heat.
Heat cake batter in a large, double boiler over medium heat. Stir in fruit cocktail, syrup, and heavy cream until smooth, about 1 to 2 minutes. Pour back to a medium heat and cook gently until desired consistency is reached, beating Tbsp. sugar after every minute. Cool completely. Moisten cake.