Wednesday, November 9, 2016

Coconut Pecan Frosting for German Chocolate Cake

Years ago, my dear Aunt Helen Meyer made the most delicious German Chocolate cake, so I was quite surprised when she told me it was a box mix and the frosting was made from the recipe on the box.

Dear Hubby said he loved his Aunt's German Chocolate cake so I hunted down the cake mix and was excited to find the recipe was still being printed on the box.

The frosting recipe was printed on the Food Club brand Swiss Chocolate Cake mix.  Food Club was the store brand name for the supermarket chain Big Bear, in the Columbus, Ohio area.  Sadly, Big Bear went out of business in 2004.

Recently, a dear cousin asked the for Aunt Helen's recipe so I searched high and low, through all of my recipes and almost shouted "Eureka!" when I found it.  It is a golden recipe :)

Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 1/2 cups coconut
1 cup chopped pecans
1 cup sifted confectioners' sugar
1 tsp. vanilla

In heavy saucepan combine milk, sugar, egg yolks and butter.  Cook, stirring over medium heat until thick - about 15 minutes or the consistency of pudding.  Add coconut, pecans, confectioners' sugar and vanilla.  Stir until desired consistency.  Cool. Makes enough frosting for two 8-inch layers or one 9 x 13 x 2-inch loaf cake.

No comments:

Post a Comment