1 box (15 oz.) butter pecan cake mix
1 (16 oz) can coconut nut icing
four enormous eggs
3/4 cup veg or oil from canola
1 gallon milk
1/2 cup chopped pecans.
DIRECTIONS FOR MAKING THE SAUCE:
1 can (14 oz) sweetened condensed milk
1 tablespoon butter that has melted
Instructions:
Put cooking spray in a 911-inch baking dish and preheat the temperature of the oven to 350°F.
Combine the cake mix, coconut icing, eggs, oil, and milk in a large mixing bowl. Using an electric mixer, combine the batter until well combined.
Pour batter into prepared pan and stir in pecans.
Bake for 30-40 minutes or until a toothpick inserted into the center comes clean.
Remove the cake from the oven and poke holes all over it with the handle end of a wooden spoon. Set aside while preparing the sauce:
Melt butter in a pot over medium heat.
Stir in the condensed milk.
Bring to a boil, then add the chopped pecans. Remove from the heat and slowly pour the sauce over the cake, allowing it to drip down the sides and into the holes.
Allow the cake to cool completely before slicing and serving. Enjoy!
