GERMAN CHOCOLATE CAKE FROSTING

The frosting for a German Chocolate Cake is a rich, indulgent, and creamy mixture of coconut and pecans, cooked to perfection with a buttery caramel base. This frosting, with its delightful combination of textures and flavors, is what sets the classic German Chocolate Cake apart from other chocolate cakes. It’s a decadent, sweet, nutty topping that perfectly complements the moist chocolate cake.

Ingredients:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, beaten
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Cook the frosting base:
    • In a medium saucepan, whisk together the evaporated milk, sugar, beaten egg yolks, and butter over medium heat.
    • Stir constantly until the butter melts and the mixture thickens, about 10-12 minutes. You want the mixture to reach a custard-like consistency but be careful not to let it boil.
  2. Add vanilla, coconut, and pecans:
    • Once the mixture has thickened, remove it from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans until fully combined.
  3. Cool the frosting:
    • Let the frosting cool completely before spreading it over the cake layers. As it cools, it will thicken further and become easier to spread.
  4. Assemble the cake:
    • Once the frosting has cooled, use it to frost between the layers of your German Chocolate Cake and on top. You can also spread a thin layer around the sides, though the traditional style often leaves the sides unfrosted.

This German Chocolate Cake Frosting is sweet, nutty, and perfectly textured with the right balance of coconut and pecans. It’s the perfect topping for a classic German Chocolate Cake!

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