German Chocolate Cake Frosting
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Family Tested & Approved
egg yolks, lightly beaten
pure vanilla extract
In a heavy sauce pan, combine the evaporated milk, maple syrup, egg yolks, butter and vanilla.
Cook over medium heat, stirring constantly until mixture thickens and is golden brown. About 12 minutes.
Remove from heat, beat with a wire whisk until cooled, and stir in coconut and chopped pecans.
Bake the chocolate cake according to direction.You will need two layers.
Spread 1 cup of the frosting over the bottom layer.
Top with second layer and frost with remaining frosting.
Refrigerate cake for one hour before serving.