Community Pick
German Chocolate Icing
"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."
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
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1 Nine inch two layer cake
ingredients
directions
- Put butter in a sauce pan and let it melt.
- Add milk, sugar, vanilla and whisk in egg yolks.
- Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
- Pour over coconut and pecans and mix.
- I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
- 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.
- I find that box cakes are just fine for this.
Questions & Replies
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Making this for mother's day. Just wondering, do you toast the pecans first? I would think so, just checking to see what others have done. Thanks! -
I'm wondering if you use sweetened or unsweetened coconut in the original recipe? I usually like my frosting a bit less sweet than usual, so subbing unsweetened coconut would be an easy thing for me to do if the recipe calls for sweetened coconut to being with. -
If icing is thin how much corn starch to put in it to thickin
Reviews
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Delicious
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The flavor is absolutely delicious. I had to stir the mixture at least 15 minutes before it came to a boil. Then I continued to stir it for 9 minutes. My frosting turned out thick not thin. I put the frosting in the refrigerator as recommended if in a hurry. I think this also helped to thicken the frosting as it cooled off. -
This is the same recipe my mother used 50 years ago, except she did walnuts instead of pecans (we had walnut trees). The recipe is enough for 2 layer cake, with side & top. I made the mistake of cutting my two rounds in half to make a four layer four layer cake! It didn't work well, and not enough frosting.
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I made this tonight exactly how it was written except I substituted coconut milk for the evaporated milk. Turned out fantastic! And has even more flavor with the coconut milk, and now it's lactose free!!! I am putting it on dark chocolate brownies! -
I made this today!!! Delicious! I followed another reviewer's tweak and used the whole can of evaporated milk - adding additional egg yolk and 1/3 cup sugar.
see 23 more reviews
Tweaks
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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. -
The mixture must be continually stirred to prevent burning as it comes to a boil.
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Used 3/4 cup evaporated milk and 1/4 cup coconut milk. Also added a pinch of kosher salt to combat the sweetness just a tiny bit. Must say this icing recipe came out with the perfect texture. Smooth but sturdy enough to keep from running off a plate of German Choc brownies! Definitely a keeper!!
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My son doesn't like nuts so he got a little chocolate layer cake.
