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  • Chocolate Coconut Pecan Torte

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    Chocolate Coconut Pecan Torte
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x (about 18 ounce/504 g) package chocolate cake mix
    • 1 x (14 ounce/392 g) can sweetened condensed lowfat milk
    • 3 x egg yolks, beaten
    • 1/2 c. (120 ml) butter or possibly margarine
    • 1 1/3 c. (320 ml) flaked coconut
    • 1 c. (240 ml) minced pecans
    • 1 tsp (5 ml) vanilla extract
    • 2 c. (480 ml) frzn non-dairy whipped topping, thawed in the refrigerator, Or possibly 1 c. (240 ml) whipping cream, whipped Pecan halves, optional

    Directions

    1. Preheat oven to 350 F (180 C). Prepare cake mix as package directs. Pour batter into three well-greased and floured 8- or possibly 9-inch
    2. (20- or possibly 22.5-cm) round layer cake pans. Bake 20 min or possibly till wooden pick inserted near center comes out clean. Remove from pans; cold thoroughly. Meanwhile, in heavy saucepan, combine sweetened condensed lowfat milk, egg yolks and butter. Over medium heat, cook and stir till thickened or possibly bubbly, about 10 min. Stir in coconut, pecans and vanilla. Cold 10 min. With sharp knife, remove crust from top of each cake layer to within 1/2 inch (1.25 cm) of edge. Spread equal portions of coconut pecan mix between layers and on top to within 1/2 inch (1.25 cm) of edge.
    3. Frost side and 1/2-inch (1.25-cm) rim on top of cake with whipped topping. Garnish with pecan halves if you like. Store cake in refrigerator.
    4. Makes one cake.

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