coconut & pecan caramel frosting/filling
(1 rating)
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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.
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(1 rating)
prep time
5 Min
cook time
5 Min
Ingredients For coconut & pecan caramel frosting/filling
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3/4 cwhite sugar
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2 Tbspwatkins butterscotch dessert mix
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1/2 cevaporated milk or half & half
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1/3 chot water
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1/4 cbutter
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1egg, slightly beaten
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1 cflaked coconut
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1 cchopped pecans
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1 1/2 tspwatkins caramel flavor
How To Make coconut & pecan caramel frosting/filling
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1In medium saucepan combine sugar and the 2 tablespoons Butterscotch Dessert Mix.
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2Stir in evaporated milk, water, butter, and egg.
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3Cook over medium heat, stirring constantly until thick.
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4Remove from heat.
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5Stir in coconut, pecan, and Caramel Flavor; cool.
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6Spread frosting/filling between and on top of cake layers or as frosting on a 9 X 13 single layer cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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