Frosting
Author: Cheryl Mikesell
Recipe type: Baking
- 4 egg yolks
- 1 can (12 oz.) evaporated milk
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 1 cup butter
- 2½ cups coconut (7 oz pkg)
- 2 cups chopped pecans
- Beat egg yolks, milk and vanilla in saucepan with wire whisk until well blended.
- Add sugar and butter; cook on medium heat for about 12 minutes or until thickened and golden brown.
- Stir constantly then remove from heat.
- Add coconut and pecans; mix well.
- Cool to room temperature and of desired spreading consistency.
- Then frost and use for filling between layers.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/german-chocolate-cake/
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