German Chcolate Cake Frosting

You can never have too many European recipes, so give German Chcolate Cake Frosting a try. One serving contains 665 calories, 7g of protein, and 45g of fat. This recipe serves 6 and costs $1.23 per serving. Head to the store and pick up sweetened coconut, egg yolks, vanilla, and a few other things to make it today. 23 people found this recipe to be scrumptious and satisfying. It works best as a frosting, and is done in approximately 45 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by Serena Bakes Simple from Scratch. Overall, this recipe earns a not so great spoonacular score of 29%. Similar recipes include German Chocolate Cake Frosting II, Frosting For German Chocolate Cake, and German Chocolate Cake Frosting.

Servings: 6

 

Ingredients:

1/2 cup Butter, Cut up into chunks

3 whole Egg Yolks

1 1/3 cups Half and Half

1 1/3 cup Sugar

2 cups Sweetened Flaked Coconut

1 teaspoon Vanilla

1 cup Walnuts or Pecans, Chopped

Equipment:

sauce pan

Cooking instruction summary:

Mix sugar, half and half, egg yolk and butter in a heavy duty saucepan until well incorporated. Stir over medium heat until mixture is thick and bubbly. Continue to cook another four minutes lowering the heat to low. Remove from heat and stir in vanilla, coconut and nuts. Allow to cool for about 10 minutes and then place in the refrigerator for about 35 minutes. Check at the 35 minute mark and see if frosting is spreadable. If still too thin continue to refrigerate until desired thickness is reached.

 

Step by step:


1. Mix sugar, half and half, egg yolk and butter in a heavy duty saucepan until well incorporated. Stir over medium heat until mixture is thick and bubbly. Continue to cook another four minutes lowering the heat to low.

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

3. Allow to cool for about 10 minutes and then place in the refrigerator for about 35 minutes. Check at the 35 minute mark and see if frosting is spreadable. If still too thin continue to refrigerate until desired thickness is reached.


Nutrition Information:

Quickview
665k Calories
7g Protein
44g Total Fat
64g Carbs
3% Health Score
Limit These
Calories
665k
33%

Fat
44g
69%

  Saturated Fat
23g
144%

Carbohydrates
64g
22%

  Sugar
55g
62%

Cholesterol
158mg
53%

Sodium
243mg
11%

Alcohol
0.23g
1%

Get Enough Of These
Protein
7g
14%

Manganese
0.95mg
47%

Copper
0.41mg
20%

Phosphorus
186mg
19%

Selenium
11µg
17%

Fiber
4g
16%

Vitamin A
796IU
16%

Magnesium
51mg
13%

Vitamin B2
0.18mg
10%

Calcium
95mg
10%

Folate
35µg
9%

Zinc
1mg
9%

Vitamin B6
0.17mg
8%

Potassium
274mg
8%

Iron
1mg
7%

Vitamin B1
0.11mg
7%

Vitamin E
0.99mg
7%

Vitamin B12
0.39µg
6%

Vitamin B5
0.6mg
6%

Vitamin D
0.88µg
6%

Vitamin K
2µg
2%

Vitamin B3
0.47mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Chicken Scampi

Taste of Home

Toasted" Agnolotti (or Ravioli)

Foodista

Popovers with Cinnamon Butter

Amandas Cooking

Leek and Corn Chicken Noodle Soup with #MyPicknSave

Curious Cuisiniere

Italian Wedding Soup II

Allrecipes