Recipe For Homemade German Chocolate Frosting - German Sweet Chocolate Cupcakes with Homemade Coconut ... - Mix using an electric mixer until blended and creamy.

Recipe For Homemade German Chocolate Frosting - German Sweet Chocolate Cupcakes with Homemade Coconut ... - Mix using an electric mixer until blended and creamy.. Spread over a cooled german chocolate cake. Spread on cake while still warm. This scrumptious recipe for sugar free german chocolate frosting is the perfect match for any sugar free german chocolate cake recipe! Saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Time to make the easy german chocolate cake frosting!

Combine flour, baking soda and salt; Add 4 eggs, one at a time, beating and scraping well after each addition. This takes about 12 minutes. Remove the pan from the heat. Clara's white german chocolate cake.

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Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir until the chocolate is melted and smooth, then set aside to cool slightly. Remove the saucepan from heat and stir in the shredded sweetened coconut, toasted chopped pecans, and vanilla extract. This scrumptious recipe for sugar free german chocolate frosting is the perfect match for any sugar free german chocolate cake recipe! Make the german chocolate frosting: Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in vanilla, coconut and pecans.

This scrumptious recipe for sugar free german chocolate frosting is the perfect match for any sugar free german chocolate cake recipe!

Spread on cake while still warm. Mix until all is well combined. Cool completely (about 20 minutes). Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. Once you put the cake in oven, make the homemade frosting: Let cool to room temperature before spreading on cake. Decorate with cream cheese frosting, or omit the coconut and pecans and decorate with german chocolate cake frosting. Stir in vanilla, coconut and pecans. Remove from heat and stir in vanilla, nuts and coconut. Cook, stirring constantly, until thick and bubbling, about 3 minutes. Saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Remove from the heat and stir in the coconut flakes and pecans. Add boiling water and mix till smooth.

Mix until all is well combined. I do double this when i make it as i like a lot of icing on my cake. Bake at 350 degrees for about 30 minutes or till toothpick inserted in the center comes out clean. Blend in melted chocolate and vanilla. In a large bowl, cream your butter and sugar together until light, about 4 minutes.

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Remove from heat and stir in vanilla, nuts and coconut. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Blend in melted chocolate and vanilla. In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. This should take about 5 minutes, and you'll want to make sure to stir constantly so that the egg yolks don't become scrambled eggs. Spread over a cooled german chocolate cake. Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. This scrumptious recipe for sugar free german chocolate frosting is the perfect match for any sugar free german chocolate cake recipe!

String a small amount of mixture into the egg yolks (to temper), then add back into the mixture.

This should take about 5 minutes, and you'll want to make sure to stir constantly so that the egg yolks don't become scrambled eggs. Remove the pan from the heat. Cook for a full 12 minutes, stirring often, until mixture thickens. How to make the best german chocolate cake frosting cook the frosting: Time to make the easy german chocolate cake frosting! This scrumptious recipe for sugar free german chocolate frosting is the perfect match for any sugar free german chocolate cake recipe! Bake at 350 degrees for about 30 minutes or till toothpick inserted in the center comes out clean. Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. In a large bowl, cream your butter and sugar together until light, about 4 minutes. String a small amount of mixture into the egg yolks (to temper), then add back into the mixture. In mixing bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt. Remove from heat and stir in pecans and coconut.

This should take about 5 minutes, and you'll want to make sure to stir constantly so that the egg yolks don't become scrambled eggs. Make the german chocolate frosting: Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. Stir in the coconut and pecans. Remove pot from heat (may look curdled).

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Make the german chocolate frosting: Cook, stirring constantly until the icing thickens and turns a light brown color, approximately 12 minutes. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Clara's white german chocolate cake. Pour batter into two prepared 9″ cake pans. Time to make the easy german chocolate cake frosting!

Spread on cake while still warm.

Clara's white german chocolate cake. Cool completely (about 20 minutes). This recipe was given to me by a dear friend, clara, one of the best cooks i know. Cook, stirring constantly, until thick and bubbling, about 3 minutes. In a saucepan over medium heat, stir and melt together your sugar, milk, butter, and egg yolks until it thickens and turns golden brown. Place the chopped chocolate in a medium bowl and pour the boiling hot water over the top. In a large mixing bowl, beat butter with eggs and buttermilk until combined. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. Stir until the chocolate is melted and smooth, then set aside to cool slightly. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in the coconut and pecans. Stir in vanilla, coconut and pecans. Saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves.

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Stir in vanilla, coconut and pecans. Bring to a full boil, stirring constantly. Stir in the coconut and pecans. This recipe was given to me by a dear friend, clara, one of the best cooks i know. Spread over a cooled german chocolate cake.

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Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Spread over a cooled german chocolate cake. Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. This recipe was given to me by a dear friend, clara, one of the best cooks i know.

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Cook for a full 12 minutes, stirring often, until mixture thickens. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. Beat in the milk, eggs, oil, and vanilla. Remove from heat and stir in pecans and coconut. Pour batter into two prepared 9″ cake pans.

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Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Cook, stirring constantly, until thick and bubbling, about 3 minutes. Decorate with cream cheese frosting, or omit the coconut and pecans and decorate with german chocolate cake frosting. In a saucepan over medium heat, stir and melt together your sugar, milk, butter, and egg yolks until it thickens and turns golden brown. Make the german chocolate frosting:

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Add egg yolks to the butter and sugar. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Cook for a full 12 minutes, stirring often, until mixture thickens. Cook, stirring constantly until the icing thickens and turns a light brown color, approximately 12 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition.

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In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook over medium heat, stirring often, until thickened. In a large mixing bowl, beat butter with eggs and buttermilk until combined. String a small amount of mixture into the egg yolks (to temper), then add back into the mixture.

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Cook, stirring constantly until the icing thickens and turns a light brown color, approximately 12 minutes. How to make german chocolate cake frosting (coconut pecan frosting) from scratch? Stir until the chocolate is melted and smooth, then set aside to cool slightly. In mixing bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt. Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl.

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Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. I do double this when i make it as i like a lot of icing on my cake. Remove the saucepan from heat and stir in the shredded sweetened coconut, toasted chopped pecans, and vanilla extract. Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Stir until the chocolate is melted and smooth, then set aside to cool slightly.

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Beat in 4 egg yolks, 1 at a time, beating well after each addition. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. This should take about 5 minutes, and you'll want to make sure to stir constantly so that the egg yolks don't become scrambled eggs. Beat in the milk, eggs, oil, and vanilla. Bake at 350 degrees for about 30 minutes or till toothpick inserted in the center comes out clean.

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How to make the best german chocolate cake frosting cook the frosting:

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Stir brown sugar, coconut, pecans, and milk into hot butter;

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How to make german chocolate cake frosting (coconut pecan frosting) from scratch?

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Cool completely (about 20 minutes).

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Combine milk, sugar, butter and egg in saucepan, stir constantly and bring to a boil.

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In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla.

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Time to make the easy german chocolate cake frosting!

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Decorate with cream cheese frosting, or omit the coconut and pecans and decorate with german chocolate cake frosting.

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Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.

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Beat in 4 egg yolks, 1 at a time, beating well after each addition.

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Place the chopped chocolate in a medium bowl and pour the boiling hot water over the top.

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Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat.

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Bake at 350 degrees for about 30 minutes or till toothpick inserted in the center comes out clean.

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Remove from heat and cool for a few minutes.

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Remove from heat and stir in vanilla, nuts and coconut.

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In mixing bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt.

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In a saucepan over medium heat, stir and melt together your sugar, milk, butter, and egg yolks until it thickens and turns golden brown.

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Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.

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Allow to cool completely before layering it on the cake.

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Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed.

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This recipe was given to me by a dear friend, clara, one of the best cooks i know.

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Allow chocolate to melt while you combine the sugar, flour, baking powder, baking soda, and salt in a separate bowl.

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Cook for a full 12 minutes, stirring often, until mixture thickens.

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Make the german chocolate frosting:

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It's ready to frost the cake.