German Chocolate Cake

Making a German Chocolate Cake for our bible study.  I love the cake, but especially the frosting!   All the sugary goodness with coconut and nuts....

It takes a lot of determination to make the frosting, the stuff in the tub that they call coconut pecan frosting always tastes waxy, so I have to make my own.

Takes a while but we'll worth the time and effort.

Coconut Pecan Frosting

1- 12 oz. Can evaporated milk

1 cup sugar (I used half brown sugar and half white sugar)

3 egg yolks

1 1/2 tsp. Vanilla

Mix together in heavy bottomed sauce pan to electronic combined

Add 1 stick butter

Heat over med heat while storing constantly, until boiling and nicely thickened.

Add

2 1/2 cups sweetened flaked coconut

1 1/2 cups toasted pecans*

Stir and mix in fully

Stir occasionally and cool to room temperature before frosting your cake.

Toasting pecans

Place pecans in dry nonstick skillet over med high heat, stir and shake skillet until pecans start to smell nutty and start to turn a darker shade.  Do not over cook or burn.

I frosted the outside with Milk Chocolate frosting to hold it all together.  It added just the right amount or sweetness to the cake, and also made it look so much nicer on the outside layer.  It is really difficult to frost the outside with the coconut frosting since it is so lumpy.

One of my very favorite cakes.


~Brat~