Butterscotch Cream Cake

1 package (2-layer size) yellow cake mix
1-1/2 cups/375 mL milk
3 eggs
1/2 cup/125 mL sugar
1/2 cup/125 mL Watkins Butterscotch Dessert Mix
1 tsp/5 mL Watkins Vanilla

Filling:
3/4 cup/180 mL sugar
2 tbsp/30 mL Watkins Butterscotch Dessert Mix
1/2 cup/125 mL evaporated milk or light cream (half & half)
1/3 cup/80 mL hot water
1/4 cup/60 mL butter
1 egg, slightly beaten
1 cup/250 mL flaked coconut
1 cup/250 mL chopped pecans
1-1/2 tsp/7.5 mL Watkins Caramel Extract

Frosting:
1-1/2 cups/375 mL whipping cream
1/3 cup/80 mL firmly packed brown sugar
3/4 tsp/4 mL Watkins Vanilla

Prepare cake mix, adding milk, eggs, 1/2 cup
sugar, 1/2 cup Dessert Mix and 1 tsp vanilla. Mix
and bake as directed on package in three greased
and wax paper-lined 9-inch/23-cm pans. Cool 10
minutes; remove from pans and cool completely.
To make filling: In medium saucepan, combine
sugar and Dessert Mix. Stir in evaporated milk,
water, butter and egg. Cook over medium heat,
stirring constantly until thick. Remove from heat.
Stir in coconut, pecans and Caramel Extract; cool.
Spread filling between and on top of cake layers to
within 1/2 inch/12 mm of edge on top layer.
For frosting: Whip cream in small mixer bowl
until foamy. Gradually add brown sugar, beating
until thickened. Beat in vanilla; spread on sides
and top edge of cake. Chill cake at least 1 hour
before serving.