This recipe comes from a very special lady, my Grandma J. Every time I make it I think of her standing in her kitchen wearing her white apron and red lipstick. She was so fancy! I made the cake pictured below for my boyfriend’s birthday, it’s his favorite. We happened to be in Hawaii at the time, I guess the Pacific Ocean works as a backdrop, if you’re in to that sort of thing. 😉
Grandma J’s German Chocolate Frosting
1 Cup Evaporated Milk (not Sweetened Condensed)
1 Cup White Sugar
3 Egg Yolks
½ Cup Butter
1 Tsp Vanilla
1 1/3 Cup Shredded Coconut
1 Cup Chopped Pecans
In a medium saucepan combine evaporated milk, sugar, yolks, butter and vanilla and stir constantly over medium heat until thickened; about 12 minutes.
Remove from heat and add coconut and pecans.
Beat or stir the mixture until almost cool.
This will produce enough to frost in between the two layers and the top of a two-layer cake. You do not frost the side; it is supposed to drip down the sides. It will also work for a 9″x13″ cake.
For the cake portion I usually just use a super moist box mix for German Chocolate cake and then top it with my Grandma J’s frosting.
If you’re having trouble getting the mixture to thicken, add another egg yolk. (I’ve never had to though.)