German Chocolate Cake Icing / Frosting

Kit Katchen's Note:

I never liked German Chocolate cake until I met my husband and got this recipe from my mother in law. It is soooo good! It's also horribly unhealthy for you but sometimes it's worth it to indulge! I always have to make it for my hubby's birthday and now my dad's birthday as well! As a note, this recipe is for the icing & we just buy a box of mix for the cake. Please note a few things: 1) Be sure to stir the mix every few seconds on the stove to avoid sticking 2) Be sure the mix comes to a strong, rolling boil to provide a smooth texture by reducing those sugar grains 3) This is a caramel type icing and won't adhere to the sides of the cake well 4) I usually premeasure the milk, coconut, & pecans to help things move along quickly. Enjoy!!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 510.29 g box betty crocker German chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 78.07 ml oil (or as called for by your cake mix)
• 314.66 ml water (or as called for by your cake mix)
• 236.59 ml butter (not margarine)
• 118.29 ml milk
• 354.88 ml brown sugar
• 29.58 ml flour
• 473.18 ml coconut
• 473.18 ml chopped pecans

Directions:

1. Bake cake according to package directions. I use 2 round pans to layer it.
2. Cut the butter into pieces & set aside.
3. In a saucepan, stir the flour and sugar over medium heat for 1-2 minutes.
4. Add the butter pieces & pour in the milk. Stir well.
5. Reduce heat to medium low (usually 3 or 4 on my stove) & allow to come to a rolling boil. Remember to stir every few seconds or it will stick!
6. Stir in the coconut & pecans.
7. Mix well & remove from the heat.
8. Allow to cool for only a minute or so before placing on the cake.