German Chocolate Cake - oh yum, oh yum! I've never made the cake batter from scratch, but the frosting is so super easy to make! It also tastes better than pre-made stuff and is more affordable.
I made this to frost German Chocolate cupcakes for a co-workers birthday - they disappeared! What's not to like? Coconut, toasted pecans and yum yum yum! Don't buy the stuff on the shelf - you'll hate yourself if you do.
Frosting for German Chocolate Cake
Ingredients:
12 oz can evaporated milk
1 1/2 cups sugar
3/4 cup unsalted butter
5 egg yolks, slightly beaten
2 tsp vanilla
2 cups unsweetened flaked coconut
2 cups toasted chopped pecans (see below)
Directions:
First, toast the pecans. To do that, chop your pecans before toasting. Actually, you can toast on the stovetop or in the oven and with or without fat (butter or oil), but everyone has their own preference. Here's one way - Heat a non-stick skillet over high heat until really hot and then turn down the heat to medium. This will release some of the nut oil to prevent them from sticking. Toss in the nut pieces. Keep your pan moving, tossing/turning (or using a spatula) the nuts so they won't stick or burn. The second you smell that they are toasty, remove the pan from the heat and pour the nuts into a heatproof bowl. Nuts can go from perfect to burnt to a crisp quicker than you can say, "Sha-zam!"
In a 2 quart saucepan, stir together all ingredients except coconut and pecans. Cook, stirring constantly, over medium heat for 7 minutes or until thickened. Remove promptly from heat and stir in the coconut and pecans. Continue stirring until it has reached a spreadable consistency.
Frosts up to a 3 layer cake.
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