|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
1 - 10 of 236 for german chocolate frosting
Combine milk, sugar, ... constantly, until mixture thickens. Add coconut and pecans. Beat until cool and spread on tops of layers of German chocolate cake.
Melt chocolate in boiling water. ... constantly until thick. Add one can tender flake coconut and 1 cup chopped pecans. Beat until cool and spreading consistency.
Melt chocolate in boiling water; ... 40 minutes. Cool. Frost tops only. Combine ... Cool until thick enough to spread; beat occasionally. Spread over cake.
Melt butter and cool slightly. Add sugar, milk, egg yolks, and vanilla. Cook over medium heat stirring constantly (10 to 12 minutes or until thick). ...
Mix and cook over medium heat until thick, stirring constantly. Add 1 1/3 cup coconut and 1 cup nuts (pecans). Cool and spread on cake.
Cook milk, sugar, ... butter and vanilla over medium heat, stirring until thick (12 minutes). Remove and add coconut and pecans. Cool before frosting cake.
In a 1 ... (stir after 3 minutes). Stir in vanilla, coconut, and pecans. Frost cooled cake while frosting is still hot. Frosts 30 cupcakes or 2 layer cake.
Melt butter, milk, vanilla and sugar. Add coconut and nuts. Cook slow to a boil. Spread on cake. Bedford Jr. High
Cook and stir all but coconut and nutmeats. Cook until thick enough to spread. Add coconut and nutmeats then put on cake.
Put milk, sugar, ... heat until thick, stirring constantly. Add coconut, vanilla and nuts after mixture is thick. Frosting is enough for a 2 layer cake.
top of page