"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

German Chocolate Cake Icing Recipe

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This recipe for German Chocolate Cake Icing, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Lautermilch
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C evaporated milk
1 C sugar
3 egg yolks
1 stick butter or margarine
1 tsp vanilla
1 1/3 C coconut
1 C chopped pecans

Directions:
Directions:
In medium saucepan, combine evaporated milk, sugar, egg yolks, butter and vanilla.
Cook over medium heat until thickened (approximately. 12 min.).
Remove from heat.
Add coconut and pecans.
Mix well.

Cool before spreading.

Number Of Servings:
Number Of Servings:
will ice a 2 layer cake or a 13
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
I ice (2) two Butter-Fudge Duncan Hines layers myself, but knock yourself out if you want cake layers by scratch.

 

 

 

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