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German Chocolate Cake Frosting II
November 26, 2008

This came out wonderfully, very rich and sweet though, so don't feel the need to really glob it on your cake, just a thin layer is good enough! As far as those reviewers suggesting to add cornstarch, I've got to say 3/4 of the way through cooking I was tempted to throw it out and start again with cornstarch as it was still really thin. But then I just decided that the problem was that on low heat it would take forever to caramalize the sugars enough to thicken the milk. So I just turned up the heat, started stirring like mad, and it did thicken beautifully. I would think that if you did this AND added cornstarch your resulting frosting would be the consistancy of rubber boots, so if you're too scared to turn up the heat, do the cornstarch, if you're no stranger to candy making, by all means leave the cornstarch out and crank the heat up after all the ingredients have gotten warm on low.

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