GERMAN CHOCOLATE CAKE ICING / FROSTING

German Chocolate Cake Icing / Frosting image

I never liked German Chocolate cake until I met my husband and got this recipe from my mother in law. It is soooo good! It's also horribly unhealthy for you but sometimes it's worth it to indulge! I always have to make it for my hubby's birthday and now my dad's birthday as well! As a note, this recipe is for the icing & we just buy a box of mix for the cake. Please note a few things: 1) Be sure to stir the mix every few seconds on the stove to avoid sticking 2) Be sure the mix comes to a strong, rolling boil to provide a smooth texture by reducing those sugar grains 3) This is a caramel type icing and won't adhere to the sides of the cake well 4) I usually premeasure the milk, coconut, & pecans to help things move along quickly. Enjoy!!

Provided by Kit Katchen

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) box betty crocker German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup butter (not margarine)
1/2 cup milk
1 1/2 cups brown sugar
2 tablespoons flour
2 cups coconut
2 cups chopped pecans

Steps:

Bake cake according to package directions. I use 2 round pans to layer it.
Cut the butter into pieces & set aside.
In a saucepan, stir the flour and sugar over medium heat for 1-2 minutes.
Add the butter pieces & pour in the milk. Stir well.
Reduce heat to medium low (usually 3 or 4 on my stove) & allow to come to a rolling boil. Remember to stir every few seconds or it will stick!
Stir in the coconut & pecans.
Mix well & remove from the heat.
Allow to cool for only a minute or so before placing on the cake.

Nutrition Facts : Calories 1069.2, Fat 73.9, SaturatedFat 32.6, Cholesterol 132.9, Sodium 776.9, Carbohydrate 102.8, Fiber 8.4, Sugar 74.4, Protein 9.9