COCONUT & PECAN CARAMEL FROSTING/FILLING
This recipe is from the Watkins Cake Creations Cookbook 1991. It is used in a Butterscotch Cream Cake as a filling but is excellent as a frosting on a chocolate cake and soooo easy to make.
Provided by Kelly Green @watkinslady
Categories Spreads
Number Of Ingredients 9
Steps:
- In medium saucepan combine sugar and the 2 tablespoons Butterscotch Dessert Mix.
- Stir in evaporated milk, water, butter, and egg.
- Cook over medium heat, stirring constantly until thick.
- Remove from heat.
- Stir in coconut, pecan, and Caramel Flavor; cool.
- Spread frosting/filling between and on top of cake layers or as frosting on a 9 X 13 single layer cake.
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