German Chocolate Icing

READY IN: 25mins
Recipe by Jo McClanahan

This is a recipe from my mom and the cake has always been a real hit when I make it. I do double this when I make it as I like a lot of icing on my cake.

Top Tweak by dtoon4

This is my grandmother's recipe exactly. However, since you can never have too much icing and the recipe called for 1 cup evaporated milk, I use the entire can and add 1 extra egg yolk and an extra 1/3 cup of sugar. It still comes out perfect and I don't have to pour milk down the drain.

Ingredients Nutrition

Directions

  1. Put butter in a sauce pan and let it melt.
  2. Add milk, sugar, vanilla and whisk in egg yolks.
  3. Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
  4. Pour over coconut and pecans and mix.
  5. I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
  6. If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake.
  7. I find that box cakes are just fine for this.

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