By Sunrise at Pinehurst on Wednesday, 15 April 2009
Category: Childhood

Frosting for German Chocolate Cake

1 can Eagle Brand milk, unopened.
1 cube of butter or margarine
1/2 cup dark corn syrup
2 cups angel flake coconut
1 cup pecans, chopped

Please Eagle Brand milk (unopened can) in a saucepan.  Fully immerse in water, but do not cover the top of the can.  Gently boil for 3 hours, replenishing water as needed.  Open (carefully!), pour into a small saucepan.  Add corn syrup and margarine.  Boil for 1 minute.  Remove from heat.  Stir in nuts and coconut.  Frost cooled German Chocolate cake.
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"Tho ugh we have yet to have an eruption, you may feel better if you puncture a small hole in the top of the can to relieve pressure.  My grandmother, Pearl Pippitt, brought this recipe with her when she came as a new bride from Nebraska to Colorado."
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