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German Chocolate Cake Icing

Rated as 3.82 out of 5 Stars
0

"I created this icing while searching for a German chocolate icing that did not include evaporated milk or eggs. I find this recipe has more of a caramel flavor that the traditional recipes. Yummy!"
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Ingredients

15 m servings 187
Original recipe yields 12 servings

Directions

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  1. Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

Nutrition Facts


Per Serving: 187 calories; 14.7 14.5 1.2 21 65 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Was looking for an easier frosting than the rich one I have made in the past. This fit the bill and was great for the 9x13 German Chocolate cake from box mix. I cooked about 15 min., stirring ...

Most helpful critical review

Tastes and spreads more like Carmel candy than frosting...definetly missing something. Wish I had tasted it prior to spreading it on my beautiful cake.

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Was looking for an easier frosting than the rich one I have made in the past. This fit the bill and was great for the 9x13 German Chocolate cake from box mix. I cooked about 15 min., stirring ...

Tastes and spreads more like Carmel candy than frosting...definetly missing something. Wish I had tasted it prior to spreading it on my beautiful cake.

This stuff is AWESOME. Like others, I added a little vanilla after removing it from the heat. I didn't have a candy thermometer so I just just cooked and frequently stirred for 15 minutes. Ab...

Came out perfect. I only let it boil 5-6 minutes and the consistency is just right to frost with. I did use half and half in place of the milk and added a tsp. of vanilla.

instead of using milk I used my favorite coffee creamer. i cannot say that I loved it( i do not german chocolate cake) but everyone that I have made it for loves it.

followed the instructions. As soon as I took it off the heat and added the coconut, the butter separated.

I followed the recipe but noticed there was no instruction for the temperature to heat the milk/sugar/butter mixture. I kept it at medium and although it had been boiling about 15 minutes, it st...

Delicious! It seemed a bit runny, so I just added more coconut until it was the right thickness.

I am new at this and followed directions, but must have cooked it too long. Icing came out like candy and could not use it. JLJ