How about butter?
This one looks good - haven’t tried it so can’t vouch for it.
(check out the comment section for tips/tricks)
German Chocolate Cake III
http://allrecipes.com/Recipe/German-Chocolate-Cake-III/Detail.aspx
(Darn - now I want cake:)
I think I looked at that one, which reminds me of another question. I usually use egg beaters for eggs, so when a recipe is calling for yolks, how might that affect the outcome if I use eggbeaters and would I just use 1/2 the amount?