Melinda’s German Chocolate Icing

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Mmm.. Yum. My husband’s birthday was last week (remember our post on iFly?) Every year he asks for either carrot cake or German chocolate cake, and since we had carrot cake last year, I decided to whip up a batch of gluten-free cupcakes and use his mom’s delicious icing recipe to make them extra special!

I’ve used this recipe before (on a Father-of-the-bride’s cake order for Cake Jubilee). That was when I first learned that German chocolate cakes are the hardest to ice EVER. Seriously. I remember freaking out on the first one thinking I was doomed. But somehow it always comes together.

I frilled up the cupcakes using coconut shavings and chocolate chips, and I also added pecans to the little 6 inch cake. But the icing on these treats is the star of the show. It is absolutely delicious; so much so, that I had to share the recipe! (Also, thanks to Aunt Cindy for my newest cupcake stand!)

Melinda’s German Chocolate Icing:¬†

Ingredients:

  • 1 can of evaporated milk
  • 1 cup or so of chopped pecans
  • 1 cup or so of dried coconut
  • 3 beaten egg yolks
  • 1 cup of sugar
  • 1 stick of butter
  • 1 tsp vanilla

Instructions:

  • Cook all ingredients in a saucepan over the stove at high heat, stirring often until thick.
  • Spread on cake or cupcakes.
  • Enjoy with milk!

(I tend to cook it over the stove for about 15 minutes and then refrigerate it until it has reached the desired consistency.)

February 26, 2013 12:30 PM | Comments | Categories: Cake Jubilee, Food, Recipes | Tags: , ,

fran & aurelia

Fran likes knitting, cooking, reading design blogs, curating her home, and wearing chunky jewelry.

Aurelia likes baking, fashion, hosting lovely dinner parties, and laughing at clever and witty things.

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