This frosting recipe was easy and turned out fabulous. Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. I'm a grandma and the smell of the brown sugar, milk, eggs and butter cooking reminded me of my first job in the summer of 1963 where I made carmel corn from scratch each day. This recipe is well worth the little extra effort.
Wonderful frosting! The key to this thickening up is to stir and cook over medium heat for about 12 minutes.
I'm so glad I made this recipe and not one of the others that were on this site. This one looked a lot easier but didn't have as many ratings. I decided to give this one a try and it was wonderful! My husband loves German Chocolate cake and so I made it for his birthday. I decided to go for a home made frosting instead of out of the can, and I'm glad I did. This is easy to make. I boiled it for about 20 minutes on medium, added the nuts and coconut and let cool. I didn't have to add anything to get it to be thick enough, like I read about in other reviews of other recipes. This one turned out great and my husband loved it!
This German Chocolate Cake Frosting is different from the others because it calls for brown sugar. Most of the others call for White Sugar. Brown sugar is what my friends like. Also, I toasted the pecans and the coconut in a 350 degree oven for 15 minutes. I hate using partial containers of things like 8 ounces of evap milk from a 12 ounce can, so I upped the other ingredients accordingly...12 oz evap milk, 1 1/2 c sugar, 4 egg yolks, 3/4c butter, etc. You can't have too much of this frosting. It's like eating candy. Thanks, Denise.
Perfect traditional frosting for German Chocolate Cake! Easy and so-sooooo much tastier than a container of store bought. The recipe as written wasn't quite enough to frost a double layer 8 inch cake. I will make an additional 1/2 recipe to this next time - and will double the recipe if making a 3 layer cake. **After making this a few times since rating I would suggest the following slight changes: 1/2c white & 1/2c brown sugar; also increase the coconut to 2c, pecans to 1.5c; this perfects a box German Chocolate cake mix if you don't have time for scratch cake & works very well on cupcakes.**And, you must use patience and let this cool - cooling = thickening; plan ahead and let it rest for a few hours.
It turned out Delicious, but.... this recipe lacks some key important steps/indicators, as a few other reviews have mentioned.... the "Cook time" is completely wrong at LOW heat. Given that stovetops vary, it would've been helpful to know just how THICK to make it... ie) until it runs off the spoon very slowly. It took almost 30min of stirring to become what I considered thick enough (not even very thick) and that was at 3-4 heat. It would've been nice to know, since I was on a time schedule. I'll make it again probably, but I'll be more prepared for the amount of time this recipe will take!
Initially I thought this was not very smooth and had an eggy flavor (I added 13c condensed milk to counter this) but it improved after cooling. My boyfriend loves this frosting. I cooked it for about 20-25 minutes and it became very thick with a carmel flavor. I toasted the coconut and pecans before adding and I would definitely recommend this.
This was absolutely the best frosting I have ever had. Mine turned out great and it smelled so good while it was cooking. I could have eaten it all with a spoon rather than putting it on the cake.... YUM!
Fantastic! Delicious frosting for a german chocolate cake. Worth the effort! It tastes about 100 times better than the stuff you buy in the plastic can at the grocery store. I made a boxed german chocolate cake mix to save time, but used this recipe for the frosting and the entire cake was a hit. I made it in a 9x13 pan and there was plenty of frosting, enough so that I could enjoy a little straight from the spoon...you know, for quality control purposes. Will never try another version. It really is THAT good!
