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German Chocolate Cake Icing (Coconut Pecan)


1 cup Sugar
3 Egg yolks; slightly beaten
1 tsp Vanilla
1 cup Evaporated milk
1/2 cup Butter
1 1/3 cup Coconut
1 cup Chopped pecans

Combine sugar, milk, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat, add coconut and pecans. Cool and beat occasionally until spreading consistency.

Will frost & fill 8", 2-layer cake.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.