This recipe makes a lot of frosting so that you will have plenty to put between each of the 3 layers of round cake. If you are a lover of this frosting like I am then even if you place them on a large single layer cake you will have enough. In my humble opinion it is the frosting which makes German Chocolate Cake so special. Substitutions don't work for me when it comes to this frosting. Especially NOT those canned versions.

Ingredients

12 serv.

evaporated milk↗1 1⁄2 cups
granulated sugar↗1 1⁄2 cups
egg yolks↗5
beaten
butter↗3⁄4 cup
not margarine
broken pecans↗2 1⁄2 cups
flaked coconut↗2 2⁄3 cups
not shredded
vanilla↗2 teaspoons

Step-by-step instructions

1
In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
2
Cook over medium heat, stirring constantly.
3
When it starts to bubble and get thick, remove from the heat.
4
Add the pecans and coconut and then the vanilla.
5
Spread on cooled cake.
6
Enjoy!

Source: food.com

Original recipe ↗

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