This fit the bill and was great for the 9x13 German Chocolate cake from box mix. But it should relax if it is allow to come back to room temperature. There is no clear cut answer, and in the end, it doesn’t matter. Add comma separated list of ingredients to exclude from recipe. I love german chocolate cake...(no one's is as good as my mema's) but the frosting makes up for that. I’ll be there in a flash with my fork. I’ve only made it the day I was serving it. The best way to describe it is, take a salty, coconut and pecan candy bar and melt it over the top of a chocolate cake. The cakes turned out fine. I looked at lots of recipes online, including this rather spectacular-sounding “inside out” number from Yikes. Icing. Bought the “wrong” milk (sweeten condensed) and made a much better frosting than the one with evaporated milk. Bought the “wrong” milk (sweeten condensed) and made a much better frosting than the one with evaporated milk. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. so I’ve never refrigerated it. stirring every 10-20 seconds to be sure that it wouldn't scorch on the bottom. There will be LOTS if you don’t stir CONSTANTLY, I can promise you. It should take about 6 to 8 minutes more, from the time you turned the heat down to reach the right consistency. You have to perform techniques — creaming…. I hurried to get it out. I strained the cooked icing before adding the pecans and coconut. Other recipes have butter in them. I’m fairly certain she used not only a box cake mix, but possibly an accompanying can of frosting. Icing. Mine has a half of cup of butter. Tasty for sure though! folding…. Remove and toss with a fork. Thanks so much for sharing this recipe! You know what? To substitute for evaporated milk in coconut pecan frosting… Set aside about 1/4 cup each of the toasted pecans and coconut to garnish the top, and stir the rest into the custard. Then decided to try Devil’s Food cake which was delicious. Confession: that was a mistake. Your email address will not be published. Most people won't think twice about serving basic cornbread when is on the table. Melt butter in a large saucepan over medium-high heat. Then add the coconut & nuts. Very bland and not at all what I have ever had on a German chocolate cake. You don’t have to do this. Be sure to let it set to thicken. I did almost the exact same thing. It can happen quick. This is a yummy frosting to top a German chocolate cake with. I’m thinking another reason this may turn out like candy is that there is so much sugar in it between the condensed milk and brown sugar. Congrats! Back to Frosting for German Chocolate Cake. This took more work more expensive ingredients and was far inferior to the regular brown sugar recipe. Gwen Ashley Walters is a professionally trained chef, a Certified Culinary Professional and author of three award-winning cookbooks. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I didn’t care for that version at all. He asked for German Chocolate Cake. I am so sorry you had a bad experience with it. I was out of butter. Highly recommend making at least 1.5 x the recipes out there…or 2xs if you want extra for some cupcakes or to eat by the spoonful…lol. I'm fairly certain (??) One word of advice, wisk the cornstarch in with the half/half first so there are no lumps later. I just stuck mine in the refrigerator for the next day. You can hardly go wrong with one of the classic cookbooks. Next time I make it, I’ll re-time the cooking time. rather spectacular-sounding “inside out” number from, Chocolate Chip Cookies Are Not All Created Equal, Pour the sweetened condensed milk into a heavy bottomed sauce pan. IT WAS ABSOLUTELY DIVINE. 234 calories; protein 2.3g 5% DV; carbohydrates 22.2g 7% DV; fat 16g 25% DV; cholesterol 79mg 26% DV; sodium 82.5mg 3% DV. Traditionally German chocolate frosting is made with canned evaporated milk. What matters is how ridiculously fantastic this German Chocolate frosting (icing) is. Just ask your kids. MADE THIS RECIPE & I ADDED 1/2 TEASPOON COCONUT EXTRACT. Be very careful at the end not to burn it. I cover the entire cake with frosting, even using my hands to mold the finished look. I used almonds instead of pecans (as the birthday girl doesn’t like pecans) and mostly organic ingredients. Your daily values may be higher or lower depending on your calorie needs. Hi Marie… oh dear…. I’ll be sure to add some salt this time. It will thicken more later, when it cools. that tradition would have you use pecans for a GC cake... besides I am allergic to walnuts so that never would have worked. Thanks again. I did one other nerdy kitchen geek step. You saved Frosting for German Chocolate Cake to your. Besides the milk “mistake,” which, turns out, isn’t a mistake at all, I made a few other adjustments. It is possible that you cooked it a little longer. Thick, nutty, and delicious, we dare say this icing might be the very best reason to slice into a piece of chocolate cake.This coconut-pecan icing …, This site uses Akismet to reduce spam. I thought this recipe was fantastic! Cook, stirring constantly, until thick and bubbling, about 3 … I’ve made it probably 7 or 8 times (couple friends who have birthdays always request it). Loaded with butter, brown sugar, toasted pecans and shredded coconut. However be VERY careful not to overheat the frosting; on one memorable occasion I ended up picking out bits of cooked yolk at the end. Nutrient information is not available for all ingredients. The cake was a hit at the party. Allrecipes is part of the Meredith Food Group. This is NOT a "keeper". You can actually wait until it’s completely cooled to start your frosting. The best way to get the thick custard out of the strainer is to tap it on the edge with a wooden spoon or spatula (see left photo, and gracious thanks to Barbara Pool Fenzl for that tip, who credits her friend, Jacques Pépin, for the tip.). My husband's all time favorite. It is a traditional recipe with coconut and walnuts. Next time I may boil it a bit longer. Elevate the old-school German Chocolate Cake Frosting (Icing) to the next level with toasted pecans, coconut, and a good dose of salt. You have to measure things. Let cool a few minutes, but frost the completely cooled cake layers while the frosting is still warm (see note). Thanks so much for sharing this recipe! But yes, it is candy like, and so refrigerating it will make it harden. Shhh, don't tell my mother-in-law! She writes about food for a number of publications and spends the rest of her time either thinking about food, eating food or planning her next meal. If I make this the day before, can I leave it out on the counter covered? I cooked it until it was about like pudding and it turned out great so far. But I’m going to try it with some butter and see … thank you. Can’t wait!!! Or at least it seemed that way when everyone was bouncing off the walls 15 minutes later from the sugar rush. Sure, there were some exact measurements, but not many. Return to oven for another 2 to 3 minutes. Will get the reaction tomorrow. And thank you for this wonderful recipe. So I chose this recipe. this link is to an external site that may or may not meet accessibility guidelines. She had a full time job and baking wasn’t her thing either. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Learn how your comment data is processed. You must bring it all to a full boil to get the mixture to a thick custard like consistency. There is enough frosting to cover a 3 layer (8-inch rounds) or 2 layer (9-inch rounds) in a thin layer, but I like to just fill the layers and cover the top, leaving the sides bare. Stir in the brown sugar, yolks, salt and vanilla. I’m the person who talked about adding butter above. I could write this post about semantics. This is my go-to recipe for german chocolate cake frosting... so unbelievably good! Bring to a boil over medium heat. Everyone knows I’m not a baker. I also was careful not to overcook it because we know hard boil stage turns into lollipops. Excellent, even though i didn’t take the time to toast the coconut oil. I let it cool about 25 min. This frosting was a bit loose but the taste was wonderful and I would use it again. Mix cake according to instructions and just before putting it in the oven, stir in a can of store bought coconut pecan frosting. But back to the icing (frosting) — now that was an area where I felt I could excel. This is a great recipe and I’m very glad I found it. ribbon-stage…. (Do this before you turn on the heat.). Just made this and put it in the fridge, so don’t know how it will turn out tomorrow. vanilla after I removed it from the heat stirred in about 1/4 cup extra coconut to finish off my bag. I also added the vanilla right before the pecans and coconut to preserve the vanilla flavor so it wouldn’t cook out. I did the same thing the first time I made a german chocolate frosting…mistakenly used condensed milk instead of evaporated – it’s way better – better flavor, better texture! Sat down and read your post. I agree with all the comments about the frosting hardening up like candy and being too stiff. Then decided to try Devil’s Food cake which was delicious. It seemed bland — dare I say weak? Slowly add the whipped egg yolks into it then slowly add all back into the pan - be sure to stir constantly with a whisk while pouring into pan. Cool to room temperature before frosting cake. I was excited to get home from work to make this “frosting” because of the new experience. But last weekend, I offered to bake a cake for a good friend’s birthday. It called for “baking” the evaporated milk in a pie pan to caramelize it in the oven and I didn’t have that much time (confidence? Very tasty!! :) It turned out great -- thanks! ★☆ Tasted great on the german chocolate cake recipe. I started with The Joy of Cooking recipe for the frosting (icing). Thanks so much Sierra. I made a triple layer and used chocolate frosting on the edge of the round cake and GC frosting between layers and on top…and I added more pecans and coconut (quite a bit more) and it was delicious.


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