To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Wonderful frosting! This was my first time ever making my own icing and using this recipe made it all that much better! Plus, it doesn’t call for eggs! Also, I toasted the pecans and the coconut in a 350 degree oven for 15 minutes. Let cool for about 10 minutes, then carefully invert cake onto wire rack (place wire rack on top of cake pan, then quickly and carefully turn over, to release cake from pan. This was my first attempt at this type of frosting & I wasn't super clear on how long it should take to reach different stages other than what was written which was a little vague. Nope. I only made half of recipe. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. **And, you must use patience and let this cool - cooling = thickening; plan ahead and let it rest for a few hours. Nutrient information is not available for all ingredients. Prepare boxed cake mix using ingredients and instructions from box (I made a 9″ two layer cake, but it’s perfectly okay to make a 13×9 one layer cake with this recipe, as well (even EASIER). I made a boxed german chocolate cake mix to save time, but used this recipe for the frosting and the entire cake was a hit. Easy and delish. Stir in vanilla. can evaporated milk 1 ( 5 oz.) I would likely double the recipe for a layered cake, but there was plenty for the bundt cake. I had slightly less than 1 full cup of pecans, & I also added a dash of vanilla...otherwise I used the quantities listed. evap. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. To frost cake, place one layer onto serving platter. My mom has made LOTS of German chocolate cakes over the years. She told me how easy it has NOW become, thanks to using a boxed cake mix for the base. But you know me… everything tastes better from scratch. Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. I will make an additional 1/2 recipe to this next time - and will double the recipe if making a 3 layer cake. I loved it. Was hesitant because it used cocoa powder instead of chocolate cubes, but turned out really yummy. *If baking at high altitude add 3 tablespoons extra flour. Information is not currently available for this nutrient. shredded coconut, and 1½ cups chopped pecans. The only thing I would change on the next time I make this frosting is to increase all the ingredients by 1/2 to have enough frosting for the cake sides. Run hot water over the eggs to bring them to room temperature. Thanks, Denise. Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. **After making this a few times since rating I would suggest the following slight changes: 1/2c white & 1/2c brown sugar; also increase the coconut to 2c, pecans to 1.5c; this perfects a box German Chocolate cake mix if you don't have time for scratch cake & works very well on cupcakes. Easy, yummy and quick! Currently you have JavaScript disabled. The moistest chocolate sponge I’ve ever made, Your email address will not be published. You saved German Chocolate Cake Frosting to your. Allrecipes is part of the Meredith Food Group. Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. (Insert everyone’s happy face here!!!!!). Cook for a full 12 minutes, stirring often, until mixture thickens. Stir to combine and bring the mixture to a low boil over medium heat. It tastes fantastic & the texture is exactly right. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Brown sugar is what my friends like. Lauren, this cake is SO DELICIOUS!! It really is THAT good! Smooth chocolate frosting over the entire cake. This was absolutely the best frosting I have ever had. I wanted this icing to top off a chocolate bundt cake. I tried baking it a few minutes more, and didn’t seem to make a difference and don’t want to risk making it dry by baking it much longer. Required fields are marked *. Congrats! She loved it, and I even froze a few extra slices for her, which she was able to enjoy long after I had returned home to Oregon. Click here for instructions on how to enable JavaScript in your browser. Hi Connie, I would place the parchment paper into the pan and then spray it and the sides of the pan well with cooking spray. If you want more frosting for your cake, use these ingredients: 1 can (12 oz.) Remove … I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily. This is easy to make. Let frosting cool to room temperature before frosting cake layers. The frosting is so incredibly good, and you made it from SCRATCH. (You can speed up the cooling process by stirring the frosting often, if desired). Next time I'll double the recipe. By using this Comment Form you agree with the storage and handling of your data by this website. I hope you will check out some of the other cake recipes here, like Apple Cake, Carrot Cake, Hummingbird Cake, Lemon Jello Cake, and several others. Mix 1/2 to 3/4 cup of nuts, chocolate chips or coconut to the frosting for some added flair. Make the cake in advance! Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. It really makes a difference! Overall, definitely would recommend giving this a shot based on the simple ingredients, ease of preparation & flavor. vanilla extract 3 cups chopped pecans 3 cups sweetened flaked coconut

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