Pecan Spice Cake - cooking recipe

Ingredients

Cake
nonstick cooking spray
1 (18 1/4 ounce) package spice cake mix (plus ingredients as label directs)
1/2 cup finely chopped pecans
Coconut Pecan Filling
1/2 cup light corn syrup
3/4 cup sugar
1/2 cup evaporated milk
1/2 cup butter
3 egg yolks, slightly beaten
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup finely chopped pecans
Luscious Chocolate Frosting
1 (3 ounce) package cream cheese
1/4 cup light corn syrup
2 tablespoons butter
2 cups confectioners' sugar
1/3 cup unsweetened cocoa
1/2 teaspoon vanilla

Preparation

First, make cake.
Preheat oven to 350\u00b0F.
Spray two 9-inch round cake pans with cooking spray.
Prepare cake mix as package directs; stir in pecans.
Pour batter into the 2 pans; bake as directed on pkg.
Cool on wire racks 10 minutes; then remove from pans and cool completely.
While cake is baking you can make the filling and the frosting.
Coconut-Pecan Filling: In saucepan, mix corn syrup, sugar, milk, butter, egg yolks and vanilla.
Cook and stir over medium heat until thickened, 10-12 minutes; remove from heat.
Stir in coconut and pecans.
Cool until thick and spreadable; makes 2-1/4 cups.
Next, make Luscious Chocolate Frosting.
In bowl, beat cream cheese, corn syrup and butter until creamy.
Beat in confectioners' sugar, cocoa and vanilla until frosting is of spreading consistency; makes 1-1/3 cups.
Now assemble cake.
When cake is cool, split layers horizontally in half.
Place one cake layer on serving plate; spread with 1/3 of Coconut-Pecan Filling.
Top with 2nd cake layer; spread with about 2/3 cup Luscious Chocolate Frosting.
Top with 3rd cake layer; spread with 1/3 of filling.
Top with 4th cake layer.
Frost side of cake with remaining frosting; spread top of cake with remaining filling.
Yes, frosting on the side and filling on top.
Refrigerate 2 hours or until set.