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1/2 c butter
1 c half & half
1 c packed brown sugar
3 egg yolks or 1/4 c Egg Beaters egg substitute
1 tsp vanilla
1 c chopped pecans
1 c flaked coconut
Directions:
Just the coconutty complement for German Chocolate Cake. Use a pasteurized egg product to avoid any salmonella risk.
Yield: enough frosting for one German Chocolate Cake, about 2 1/2 c.
In heavy saucepan, melt butter.
Add half and half, brown sugar, egg yolks or egg substitute, blending with wire whisk. Heat and stir until mixture starts to boil. Cook, while stirring, on low heat 5-7 min or until frosting has thickened.
Add vanilla, cool. Fold in nuts, coconut.
Submitted by Gretchen Grant Contributed on: and modified on Saturday May 15th, 2010
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. Heat and stir until mixture starts to boil. Cook, while stirring, on low heat 5-7 min or until frosting has thickened.
Add vanilla, cool. Fold in nuts, coconut.
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