Ingredients
For Cake:
1 (18.25-ounce) chocolate cake mix
1 (3.9-ounce) package chocolate instant pudding
4 eggs
1 cup water
1/2 cup Carapelli Extra Light Olive Oil
1 teaspoon vanilla extract

For Frosting:
1 egg
1 (5-ounce) can evaporated milk
2/3 cup sugar
1/4 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1/2 cup chopped pecans

Cooking Directions
For Cake:
Heat oven to 350°F. In bowl, combine cake mix, pudding, eggs, water, Carapelli Extra Light Olive Oil, and vanilla. Beat until well blended. Pour batter into a lightly oiled and floured fluted tube pan. Bake cake for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool cake in pan for 10 minutes then invert onto cooling rack and continue to cool until cake can be easily removed from the pan.

For Frosting:
In saucepan, slightly beat the egg. Add evaporated milk, sugar, and butter. Cook and stir over medium heat for about 12 minutes or until thickened and bubbly. Remove from heat and stir in vanilla, flaked coconut and pecans. Cover and cool slightly before spooning over cake. Serves 12.

Preparation Time: 20 minutes

Total Time: 2 hours