I have the makings for the cake, am going to bake in 3 9-inch springform pans lined with parchment paper so I don't have to split layers. I did the basic frosting just to see if it worked because I don't remember making it like this. I added an extra 1/3 cup light brown sugar, upped the gran sugar to 1 cup, 6 tbsp butter, 1 can evap milk (will cover more). The brown sugar gives it more of a light caramel look. I brought it carefully just to a boil, it did thicken but not like puddin, then covered with plastic wrap so a skin wouldn't form and chilled it in the fridge; it thickened some more. Oh, it tastes just like sweetened, condensed milk with brown sugar melted in. I also toasted some coconut but didn't stir it in. Ate that for a snack. It's different, and I've had a hard time talking my son into making "his" requested cake with frosting like this because he doesn't remember it like this. I made it from the chocolate box when my kids were little. Once I get one to work the way I want, I'll switch to a mix and play with that and some ideas here.