The classic frosting that accompanies German Chocolate Cake. I tweaked it by adding one teaspoon of salt (otherwise the frosting is extremely sweet) and substituting one cup of brown sugar for one of the cups of granulated sugar.
Please note, the following recipe is a double recipe. This is enough to frost a six layer German Chocolate Cake in the traditional style of only covering each layer (and not frosting the sides of the cake).
- 8 egg yolks
- 2 12 oz. cans of evaporated milk
- 3 tsp. vanilla
- 2 c. granulated sugar
- 1 c. brown sugar
- 1 tsp. kosher salt
- 1 1/2 c. butter (3 sticks)
- 1 14 oz. package flaked, sweetened coconut
- 3 c. chopped pecans
- Beat egg yolks, milk and vanilla in a large sauce pan (like a pot you would use to cook spaghetti noodles) with a whisk until well blended.
- Add sugar, salt and butter. Cook over medium heat, stirring constantly, until thickened and golden brown, about 10 to 15 minutes. Remove from heat.
- Add coconut and nuts. Cool before frosting.