Info. Also known as coconut pecan frosting. Beat on low speed just until blended after each addition. this link is to an external site that may or may not meet accessibility guidelines. DIRECTIONS. Let stand, stirring occasionally, until slightly warm and spreadable, about 40 minutes. This is much easier than your old-fashioned scratch recipes and it tastes just as good. I'm sure I will make it again! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Transfer to a bowl. Icing came out like candy and could not use it. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Was looking for an easier frosting than the rich one I have made in the past. When done baking, transfer cake pans to wire rack. This frosting is great on many cakes, not the least of which is German Chocolate Cake. 187 calories; protein 1.2g 2% DV; carbohydrates 14.5g 5% DV; fat 14.7g 23% DV; cholesterol 21.1mg 7% DV; sodium 64.9mg 3% DV. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved. I let it cool about 25 min. Add melted chocolate mixture and vanilla; beat on low speed until blended. Most people agree that the sticky, sweet, ultra rich frosting is the best part of the cake, and this recipe makes more than enough to cover the entire cake. Melt butter in a large saucepan over medium-high heat. This is a perfect German Chocolate Cake. I used Kari's suggestion about using 1/2 and 1/2 and adding vanilla at the end with the coconut and pecans. Set aside. Remove pan from heat; stir in sweetened flaked coconut, chopped toasted pecans, and vanilla extract. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Amount is based on available nutrient data. If icing is too thick, thin with milk to desired consistency. Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting. I'll be using it again! I cooked about 15 min. Came out perfect. To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Absolutely delicious! As soon as I took it off the heat and added the coconut the butter separated. It takes a little time to make, but it's so worth it! Divide batter among prepared pans. I've tried many German chocolate cakes, but this is the absolute best. Grease (with shortening) 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper with cooking spray. stirring once in a while before frosting the cake. I did use half and half in place of the milk and added a tsp. Amount is based on available nutrient data.
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