German Chocolate Cake Frosting II329 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.” - by Carol B
Original recipe yields 1 frosting for 2 layer cake
- In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Amount Per Serving (12 total)
- 265 cal
- 18.4 g
- 23.5 g
Based on a 2,000 calorie diet
Reviews (329)Rate This Recipe
"I made this recipe,but I added about a tablespoon/table spoon in a half of cornstarch mixed with the evaporated milk,to thicken since some people said it was a little runny.I chopped up my pecans,(onl..." See morey about a half cup or less)about a 1/4 cup of lightly roasted coconut.I finished making the frosting then let it sit for about an hour,it thicken up nicely but not too thick to spread.I frosted it on a nicely refrigerated german chocolate cake and it spread magnificiently.I sell cakes/pies/cookies and food and this cake was gone in 2 minutes or less I kid u not.It was a huge huge huge hit.Also to note,I never liked the frosting on the german chocolate cakes before,due to too much coconut too sweet etc... but this I added to my own liking on the coconut and pecans.It also tasted sweet when I tried it(which made me skeptical)but when it was on the cake the cake isnt that sweet mixed with the frosting it was perfect just perfect I tell u.An A+++++++++++++++++if not better.Thank you thank you thank you."
"This came out wonderfully, very rich and sweet though, so don't feel the need to really glob it on your cake, just a thin layer is good enough! As far as those reviewers suggesting to add cornstarch,..." See more I've got to say 3/4 of the way through cooking I was tempted to throw it out and start again with cornstarch as it was still really thin. But then I just decided that the problem was that on low heat it would take forever to caramalize the sugars enough to thicken the milk. So I just turned up the heat, started stirring like mad, and it did thicken beautifully. I would think that if you did this AND added cornstarch your resulting frosting would be the consistancy of rubber boots, so if you're too scared to turn up the heat, do the cornstarch, if you're no stranger to candy making, by all means leave the cornstarch out and crank the heat up after all the ingredients have gotten warm on low."
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