(9 – 12 Servings)
- 1 pkg. “JIFFY” Golden Yellow Cake Mix
- 3 Tbsp. cocoa powder
- 5 Tbsp. instant chocolate pudding mix
- 2 eggs
- 1/4 cup margarine or butter, softened
- 1/2 cup water
Coconut Pecan Frosting
- 1 can (12 oz) evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup margarine or butter
- 1 tsp. vanilla extract
- 1-1/2 cups flaked coconut
- 1 cup pecans, chopped
Preheat oven to 350°F. Grease and flour an 8” round pan.
Combine cake ingredients. Beat on medium for 3 minutes. Pour into pan. Bake 35 – 40 minutes. Cool. Remove from pan, wrap in plastic wrap and refrigerate for at least 1 hour. For frosting, combine milk, sugar, egg yolks, margarine or butter and vanilla. Cook over medium heat, stirring constantly until thickened, about 12 – 15 minutes. Add coconut and pecans. Cut cake in half horizontally. Place bottom layer on serving plate. Spread 1/3 of frosting on top. Place second layer on top of frosting. Spread remaining frosting on top and sides of cake.
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