This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - large box Jell-O chocolate INSTANT pudding (6oz.)
1 1/2 cups flour
1 tsp. baking powder
1 1/2 cups white sugar
1/2 cup butter (melted)
2 tsp. vanilla
1 cup chopped pecans
Frosting: 1 cup white sugar; 1 cup Carnation evaporated milk; 3 egg yolks;
1/2 cup butter; 1 tsp. vanilla; 1 1/2 cups Baker's angelflake coconut; 1/2 cup
Add eggs to a cup--beat with a fork. In a bowl add melted butter, beaten
eggs, vanilla, and chopped pecans--stir. In a separate bowl add chocolate
pudding, flour, baking powder and white sugar--stir. Add the chocolate
mixture to the egg mixture--just stir until mixed. Pour batter into a greased
jelly roll pan (15" x 10" x 1"). Bake at 350 degrees for 20 minutes--test with a
toothpick for doneness. Cool completely. Frosting--add egg yolks to a bowl
and beat with a fork. In a saucepan over medium heat add white sugar,
Carnation milk, beaten egg yolks, and butter--stir and cook until it thickens
(about 11-12 minutes). Remove from heat--add vanilla, chopped pecans and
coconut--stir. Let it set a few minutes and re-stir. Once cooled, stir frosting
and frost the brownies.