This is the DEFINITIVE German Chocolate Cake Frosting. It has the perfect and most DELICIOUS richness and was very simple to make. The only thing I would change on the next time I make this frosting is to increase all the ingredients by 1/2 to have enough frosting for the cake sides. It was still VERY delicious even with just frosting between the cake layers. I would also suggest making the frosting while the cake is baking to synchronize the cooling times of the cake layers and frosting. By the time the frosting is made the cake should be ready to be taken from the oven. The layers rest in the pan for 15 minutes before they are removed and completely cooled on the wire racks, therefore making both perfect to assemble in a timely fashion.
If you are a fan of pecans and coconut, you are going to love this decadent and delicious frosting that takes german chocolate cake to the next level.
This recipe goes with Mama's German Chocolate Cake
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Total: 1 Hour, 38 Minutes
- 2 cups chopped pecans
- 1 (12-oz.) can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter
- 6 egg yolks, lightly beaten
- 2 cups sweetened flaked coconut
- 1 1/2 teaspoons vanilla extract
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
- 2. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
- 3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
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