1 box Duncan Hines Swiss chocolate cake mix
1 box jello instant chocolate pudding mix
1/2 c. Crisco oil
4 whole eggs
1 c. water

Place all ingredients in large mixing bowl and blend well with mixer about 5 to 8 minutes. Spray three 9 inch cake pans with Baker's Joy. Pour cake mixture in pans and bake at 350 degrees for 20 to 25 minutes until top springs back at touch. Cool and add filling spreading between layers.

FILLING:

1 1/3 stick of butter
4 egg yolks
2 tbsp. cornstarch or flour
1 1/3 c. sugar
1 1/2 c. canned milk

Mix melted butter with sugar and 1/2 cup of milk. Add egg yolks and cornstarch. Mix well and add remaining milk. Cook over low heat, stirring constantly until mixture thickens. Spread over cake and sprinkle well with fresh grated coconut or Baker's coconut and add chopped pecans. Keep in refrigerator or cool room till ready to serve.