My husband’s 33rd birthday was this weekened, and his FAVORITE cake is German Chocolate Cake. I must admit that I don’t make this cake often, because I am not a huge fan of coconut. This cake would be heavenly, for me, if I could just leave off the coconut. It’s the not the flavor that bothers me, but the texture. However, if you are a lover of coconut, cake and caramel type frosting, then you will love this German Chocolate Cake. You can use a store bought German Chocolate Cake mix, to simplify. Here is the recipe for the German Chocolate Cake Icing, which is my mother-in-law’s recipe.
German Chocolate Cake Icing
Ingredients
- ¾ cup evaporated milk
- ½ cup brown sugar
- ½ cup sugar
- ½ cup butter
- 1 tsp vanilla
- 3 egg yolks
- 1⅓ cup coconut
- 1 cup chopped pecans
Instructions
- Bring the milk, sugars, butter and vanilla, to a boil, and stir constantly.
- In a separate bowl, mix your 3 egg yolks.
- Slowly add a stream of the hot mixture, to the egg yolks. Only add up to a ¼ cup to begin with. You don’t want to cook the eggs, so you add little by little, to bring the yolks to temperature. Stir.
- Add yolks to the remaining hot mixture, in pot, and return to a boil.
- Remove from the heat and add coconut and pecans.
- Cool icing to spreading consistency, and spread on cake.
Notes
If you ice the cake while icing is too warm, it will drip down the cake. German Chocolate Cake is best if you use the icing between cake layers, as well.
German Chocolate cake is my favorite as well. I never get if for my birthday because my family doesn’t like coconut either!
I have a piece of some that is leftover, if you want to come get it!
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