Ingredients
1 package devil’s food cake mix
3 eggs
1 stick butter - melted
1 cup milk
1/2 cup sour cream
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter
3 egg yolks
3/4 cup evaporated milk
1 tablespoon vanilla
1 cup pecans - toasted
1 cup coconut - shredded, sweet
Preparation
Preheat oven to 350 F
Cake: Combine cake mix with three eggs, 1 cup melted butter, milk and sour cream. Blend well and beat at medium speed for 2 minutes.
Bake at 350 F according to directions on cake mix - determined by your size of pan.
Frosting: Combine remaining ingredients except for pecans and coconut in a sauce pan. Boil, stirring frequently, until mixture starts to thicken.
Add pecans and coconut and blend well. Allow frosting to cool, then frost cake.
If making a double layer cake, use frosting between layers and on top of cake - not on the sides. If making a sheet cake, or round, you can serve unfrosted cake onto plates, then top with a dollop of frosting.
May be served hot or cold. Store in refrigerator.
