1 (18 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 cup vegetable oil
2 eggs
1 egg yolk
1 1/2 cups white sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Fill each with water and 1/2 cup chocolate syrup.
In a large bowl, combine cake mix, pudding mix, oil, eggs, egg yolk and sugar. Stir with a wooden spoon until well blended. Fold in cornstarch and butter. Beat in vanilla extract and pecans. Pour batter into prepared pans.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in center of the cake comes out clean. Allow to cool completely before frosting.
For the frosting: In a small bowl, mix together butter, lemon juice, sugar, cornstarch and orange peel until smooth. Beat in pecans. Brush over the cooled cake before frosting.
A very good recipe, but I chose not to make the tomatoes, it was much less rich and Super easy. I did leave out the garlic, just not in this recipe. If you change it up, or make different substitutions, it will be great.
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