1 pk Yellow cake mix
1 pk Vanilla instant pudding;
-small 4 oz German sweet chocolate;
-melted 4 lg Eggs
1 1/4 c Buttermilk; *
1/4 c Crisco oil
Frosting filling: 1/2 c Margarine
1 c Evaporated milk
1 c Sugar
3 Eggs yolks; beat slightly
1 ts Vanilla
1 1/3 c Pecans; chopped
1 1/3 c Angel flake coconut
*Note: You may use 1/2 sour cream + 3/4 c. water instead of buttermilk, if desired. Combine all cake ingredients in large mixer bowl. Blend; beat 4 minutes at med. speed. Pour into 3 greased and floured 9 ” layer pans. Bake at 350 degrees for 30 minutes (or until cake springs back when lightly pressed). Cool in pans for 15 minutes. Remove and finish cooling on racks. Fill and top with coconut filling. Combine filling ingredients in saucepan.Cook and stir over medium heat until thickened (about 12 minutes). Remove from heat; add: 1 1/3 c. chopped pecans and coconut. Cool, beating
occasionally, until of spreading consistency. Makes about 2 1/2 cups. Spread between layers of cake and top. (Baker’s
Choc.) —–