Ingredients
• 1 box chocolate cake mix • 1 cup hot fudge topping • 1 can (14oz) sweetened condensed milk • 1 tsp vanilla extract
FOR COCONUT PECAN TOPPING: • 1 cup brown sugar • ½ cup butter • ⅓ cup evaporated milk • 3 egg yolks • 1 tsp vanilla extract • 1½ cups shredded coconut • 1 cup chopped pecans
Instructions
- Preheat oven to 350°F
- Prepare cake mix according to package directions
- Bake in 9×13 inch pan 30-35 minutes
- Poke holes all over hot cake with fork
- Heat hot fudge topping until warm
- Pour over cake, let absorb
- Mix condensed milk and vanilla
- Pour over cake, let cool completely
- For topping: combine brown sugar, butter, and milk
- Cook over medium heat, stirring constantly
- Add egg yolks and cook 5 minutes
- Remove from heat, add vanilla, coconut, and pecans
- Spread over cooled cake
- Refrigerate 2 hours before serving
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 35 mins, Total Time: 2 hours 30 mins, Servings: 12, Calories: 320, Net Carbs: 42g, Fats: 18g, Protein: 4g