The traditional icing used to fill and top the classic German chocolate cake. It's caramel flavoured and dotted with pecans and coconut.
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This frosting recipe was easy and turned out fabulous. Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. I'm a grandma and the smell of the brown sugar, milk, eggs and butter cooking reminded me of my first job in the summer of 1963 where I made carmel corn from scratch each day. This recipe is well worth the little extra effort. - 26 Jul 2000 (Review from Allrecipes US | Canada)
Wonderful frosting! The key to this thickening up is to stir and cook over medium heat for about 12 minutes. - 16 Oct 2007 (Review from Allrecipes US | Canada)
I'm so glad I made this recipe and not one of the others that were on this site. This one looked a lot easier but didn't have as many ratings. I decided to give this one a try and it was wonderful! My husband loves German Chocolate cake and so I made it for his birthday. I decided to go for a home made frosting instead of out of the can, and I'm glad I did. This is easy to make. I boiled it for about 20 minutes on medium, added the nuts and coconut and let cool. I didn't have to add anything to get it to be thick enough, like I read about in other reviews of other recipes. This one turned out great and my husband loved it! - 23 Feb 2008 (Review from Allrecipes US | Canada)