COCONUT & PECAN CARAMEL FROSTING/FILLING

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Coconut & Pecan Caramel Frosting/Filling image

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

3/4 cup(s) white sugar
2 tablespoon(s) watkins butterscotch dessert mix
1/2 cup(s) evaporated milk or half & half
1/3 cup(s) hot water
1/4 cup(s) butter
1 - egg, slightly beaten
1 cup(s) flaked coconut
1 cup(s) chopped pecans
1 1/2 teaspoon(s) watkins caramel flavor

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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