I think I relate to German Chocolate Cake because it doesn’t have to be perfect! No one turns down a slice of cake because it’s not perfect! And truly the German Chocolate Cake Icing with it’s coconut and pecan make it!
There are very few recipes that I share that don’t have a story or a memory. For me that story for German Chocolate Cake is my Dad. It was his favorite cake, his yearly birthday cake request and my Mom always obliged.
This page has the recipe on it my Mom has been using since the year they got engaged. It’s from a cookbook my Dad’s Grandmother gave her for Christmas the year they got engaged. The page is stained, worn, full of memories and I was warned not to lose it!.
There is a recipe for the cake as well as the icing and my Mom always used the cake recipe as well……until German Chocolate Cake Mixes came to be a thing! And I’m all about simple!
So many memories of my Dad but food is always one for sure! This cake and homemade ice cream top the list!
German Chocolate Cake Icing
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, slightly beaten
- ¼ pound butter
- 1 teaspoon vanilla
- 1½ cups flaked coconut
- 1 cup chopped pecans
- Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan
- Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes
- Remove from heat
- Stir in coconut and pecans
- Stir until cool and of spreading consistency
- Using 2 8 or 9 inch German Chocolate layer cakes, spread one third of the mixture of one layer, top with second layer and spread remaining icing on top of the stacked cake, allowing to drip down the sides.