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German Chocolate Frosting
Products Used
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63
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Prep Time:
15m - 20m
Bake/Cook Time:
30m - 40m
Yield:
Enough for a 2-layer cake
Rich, creamy and coconuty, German Chocolate Frosting has many uses beyond its traditional cake form. Try it on cookies, cupcakes, hand pies, muffins, brownies or even over a scoop of vanilla ice cream.
Rico, Cremoso y full de coco, este glaseado de chocolate alemán tiene muchos usos a demás de su forma de pastel. Pruébelo sobre galletas, porquecillos, pasteles de mano, panecillos, Brownies o inclusive sobre una taza de helado de vainilla.
Products Used
Ingredients
- 2 cups evaporated milk
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon vanilla extract
- 6 egg yolks
- 1/4 teaspoon salt
- 3 cups flaked coconut (toasted if desired)
- 1 3/4 cups pecans, chopped
Directions
- If toasted coconut is desired, spread coconut onto a cookie sheet and place in oven. Toss frequently with a fork and allow to turn light golden.
- Combine evaporated milk, sugar, butter, vanilla extract, egg yolks and salt in a saucepan. Stir constantly over medium heat using a heat resistant spatula or a wire whisk until thickened. This will take about 30 minutes and consistency should be slightly thinner than room temperature ketchup.
- Add coconut and pecans and stir to combine. Allow to cool in a refrigerator or chill on an ice bath if needed immediately.
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