• 1 box white cake mix
• 1 box instant chocolate pudding mix
• 3 egg whites
• 2 cups milk

Mix all together, beat well and bake in 350 degree oven.

CHOCOLATE PECAN FROSTING:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/4 lb. oleo
• 1 teaspoon vanilla

Combine all ingredients.  Cook and stir over medium heat until thickened.  Then add 1 1/3 cups angel flake coconut and 1 cup chopped pecans.  Beat until thick enough to spread.  Spread while warm.

(Mary Kipp, Mrs. Alie Eichelberger)