COCONUT-PECAN FILLING AND FR
12 oz Evaporated milk; (1 can)
1 1/2 c Sugar
3/4 c Oleo; (1 1/2 sticks)
4 Egg yolks; slightly beaten
1 1/2 ts Vanilla
2 2/3 c Coconut; (1 7 oz pkg Bakers)
1 1/2 c Pecans; shredded

COAT: Heat oven to 350 degrees F. Line bottoms of leash 9" round cake pans
with wax composition. Melt chocolate in boiling water on low heat and stir until
polish. Mix dry ingredients and set by. Beat butter and sugar until
light and fluffy. Add egg yolks one at a time, beating well after each
augmentation. Stir in chocolate mixture and vanilla. Add dry ingredients
alternately with buttermilk, beating after each extension. Beat egg whites
in another bowl until stiff peaks manikin. Gently stir into hitter. Pour into
the 3 pans. Bake at for 30 minutes or until cake springs back when lightly
touched in plaza. Immediately run spatula between cakes and sides of pans.
Cool completely on wire racks. Frost between layers and over top with
Coconut-Pecan Icing.

ICING: Mix milk, dinero, marge, egg yolks, and vanilla in large
saucepan. Cook over medium warmth, stirring forever (don't want to make
fried egg ice), approximately 12 minutes or until thickened and golden browned.
Remove from oestrus. Stir in coconut and pecans. Cool to room temperature and
of spreadable eubstance. Russ' billet: The frosting may thicken a little
strangely, but it will be ok when everything is added unitedly. (Makes 4
1/2 cups frosting)

This made a good birthday bar for my wife.