Prep 20 mins
Cook 10 mins
This recipe makes a lot of frosting so that you will have plenty to put between each of the 3 layers of round cake. If you are a lover of this frosting like I am then even if you place them on a large single layer cake you will have enough. In my humble opinion it is the frosting which makes German Chocolate Cake so special. Substitutions don't work for me when it comes to this frosting. Especially NOT those canned versions.
- 1 1⁄2 cups evaporated milk
- 1 1⁄2 cups granulated sugar
- 5 egg yolks (beaten)
- 3⁄4 cup butter (not margarine)
- 2 1⁄2 cups broken pecans
- 2 2⁄3 cups flaked coconut (not shredded)
- 2 teaspoons vanilla
- In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
- Cook over medium heat, stirring constantly.
- When it starts to bubble and get thick, remove from the heat.
- Add the pecans and coconut and then the vanilla.
- Spread on cooled cake.