German Chocolate Cake Topping - cooking recipe

Ingredients

2/3 c. sugar
2/3 c. evaporated milk
2 egg yolks
1/3 c. Crisco shortening
1/2 tsp. vanilla
1 1/3 c. flaked coconut (3 1/2 oz. can)
1 c. chopped pecans

Preparation

Using 8 or 9-inch round layer cake pans, make and cool cake as directed on the label.
In a medium saucepan combine sugar, evaporated milk, egg yolks and shortening.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat. Stir in vanilla, coconut and pecans.
Cool 15 minutes.
Spread only between layers and on top of cake.