Total Steps
4
Ingredients
10
Tools Needed
7
Related Article
http://stylelistroom.blogspot.com/2010/02/blog-post_08.htmlIngredients
- Pecan halves(optional)
- 1 cup whipping cream, whipped
- 2 cups frozen non-dairy whipped topping, thawed in the refrigerator
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 cup butter or margarine
- 3 egg yolks, beaten
- 1 pack chocolate cake mix (about 18 oz/504 g)
- 1 can sweetened condensed milk (14 oz/392 g)
Instructions
Step 1
Preheat oven to 350 F (180 C). Prepare cake mix according to package directions. Pour batter into three well-greased and floured 8- or 9-inch (20- or 22.5-cm) round layer cake pans. Bake until a wooden pick inserted near the center comes out clean. Remove cakes from pans; cool thoroughly.
Step 2
Meanwhile, in a heavy saucepan, combine sweetened condensed milk, egg yolks, and butter. Over medium heat, cook and stir until thickened or bubbly. Stir in flaked coconut, chopped pecans, and vanilla extract. Cool for 10 minutes.
Step 3
Using a sharp knife, remove the crust from the top of each cake layer to within 1/2 inch (1.25 cm) of the edge. Spread equal portions of the coconut pecan mixture between the layers and on top, also to within 1/2 inch (1.25 cm) of the edge.
Step 4
Frost the sides and a 1/2-inch (1.25-cm) rim on top of the cake with the whipped topping. Garnish with pecan halves if desired. Store the cake in the refrigerator.