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Cook'n with Betty Crocker 
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Coconut-Pecan Topping |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Coconut-Pecan Topping recipe on the web!!Prep: 10 min * Cook: 12 min * Cool: 30 min 12 to 16 servings, about 3 cups _ cup sugar ___ cup butter or margarine _ cup evaporated milk _ eggs yolks _ 1/3 cups flaked coconut _ cup chopped pecans 1 teaspoon vanilla extract 1- Mix sugar, butter, milk and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick. 2- Stir in coconut, pecans and vanilla. Cool about 30 minutes, beating occasionally with spoon, until spreadable. **Generously frosts a 13 x 9-inch cake, or fills and frosts an 8- or 9-inch two- or three-layer cake.** Betty's Tip: Though this filling is traditionally used for German chocolate cake, it is also delicious on other cakes, including your favorite chocolate or white cake. Frost layer cakes only between the layers and on top, leaving the sides unfrosted. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cream Cheese Frosting Vanilla Buttercream Frosting Whipped Cream Cheese Frosting Chocolate Ganache Creamy Chocolate Frosting Browned Butter Frosting Caramel Frosting Chocolate Glaze Easy Chocolate Glaze Vanilla Glaze Easy Vanilla Glaze Coconut-Pecan Topping Chocolate Whipped Cream Topping BETTY'S BAKING SECRET: All "Dec'ed" Out Sweetened Whipped Cream |
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