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"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 Topping Recipe

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This recipe for German Chocolate Cake Topping is from From The Grantzinger's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping
1 cup light brown sugar
1 tablespoon Instant ClearJel
1/4 teaspoon salt
4 tablespoons unsalted butter
1/2 cup half and half or milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon pecan flavor or pralines & cream flavor, optional
1 1/2 cups shredded or flaked coconut, sweetened or unsweetened, toasted
1 1/2 cups chopped pecans, toasted
Directions:
Directions:
Directions
1) Whisk together the brown sugar, ClearJel, and salt till thoroughly combined.
2) Melt the butter in a medium-sized saucepan; stir in the milk or half and half, sugar mixture, and corn syrup.
3) Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
4) Remove from the heat and stir in the vanilla, flavor, coconut, and pecans.
5) Spoon topping onto cake.

 

 

 

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