3/4 cup evaporated milk
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups shredded coconut
1 cup chopped pecans
Combine milk, sugars, butter and vanilla in a sauce pan. Bring to a full boil, stirring constantly. Remove from heat. (Mixture may appear curdled.) Quickly stir a small amount of hot mixture into the egg yolks; then pour that mixture back into sauce pan. Return to a boil, stirring constantly. Remove from heat. Add coconut and pecans. Cool to spreading consistency, stirring occasionally.
*Cookbooks tell you to frost between the layers and on the top of a German chocolate cake, but not on its sides. Mom always frosted the sides (it’s a little tricky) to keep the cake moist.
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