Reviewed: Nov. 25, 2009

Outstanding! i did not add the cornstarch, didn't need to; it thicken just fine. Though, i highly recommend toasting the pecans and the coconut as others have suggested. Delish, to say the least.

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aefrb

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Reviewed: Nov. 23, 2009

Tasted very good but it was a little sweet for my taste. Also I found it to be really sticky, I guess that's a given though... All things considered I would use it again with a bit less sugar.

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kateford

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Reviewed: Nov. 20, 2009

mmmmmm

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cindyb

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Reviewed: Nov. 18, 2009

Oh WOW! This was so good! My kids loved it! I used the cornstarch like suggested. Will make again and again!

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jtmccully

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Reviewed: Nov. 18, 2009

I can only say thank you very much for an excellent recipe.

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Jan

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Reviewed: Nov. 16, 2009

Followed recipe exactly, except for substituting butter for the margarine. Frosting turned out superb! This recipe is spot-on for making the traditional German Chocolate Cake frosting. Keep a can of evaporated milk and some pecans in your cupboard and you can whip this delicious frosting anytime as all the other ingredients are standard pantry and/or fridge items. Thank you! :)

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ohiomom7

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Reviewed: Nov. 8, 2009

Delicious and rich, just what I wanted! I used butter (I always use butter in baking), and I added the vanilla after removing it from heat. I also toasted the pecans and coconut. Finally, I also added (per other reviews) 1 tbsp of cornstarch which INHO is a MUST. I stood at the stove for 20 minutes trying to get it thick. I can't imagine not having the cornstarch!

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NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 24, 2009

OMG! This frosting was DELISH!! I made a german chocolate cake for my girlfriend's surprise b-day party, and it was such a hit! People came up for seconds, thirds even. I tubed a bit of chocolate frosting on top to liven the aesthetics a bit and I wish I could've taken a pic and posted it up. Definitely a keeper!

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SKD1983

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 14, 2009

My arm was about to fall off but finally thickened up. Tastes excellent, and I used half splenda instead of the sugar and did good with that. Probably stirred about 20 minutes before thickened, that's with cornstarch and with me bumping up the heat too. At one point it got clumpy (thought it might help to let it boil) but it smoothed right out, so very forgiving recipe. Thanks for sharing :)

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SnowyTater

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Reviewed: Oct. 11, 2009

This was delicious and the perfect topping to the German Chocolate Cake III recipe. I had the same problem as some of the others where the frosting wasn't thickening -- it was because of the low heat. Turn the heat up to high in the second half of the cook time and stir quickly to thicken the frosting.

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Jamie

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Reviewed: Oct. 10, 2009

I was prepared after reading other reviews. I cut this in half to use with homemade brownies. I included cornstarch, switched to brown sugar and toasted the coconut but not the pecans. I would just warn everyone to use UNSWEETENED coconut. With the brown sugar the flavor is caramel-like and it has the darker more appetizing brown color.

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M

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Reviewed: Oct. 9, 2009

This is the same recipe my mom made for my birthday cake every year when I was growing up and I'm 50 years old! I now make it for special occasions. This is one of those classic recipes that never goes away. Delicious!

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Lori

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Reviewed: Oct. 1, 2009

Wonderful recipe BUT I'm glad I read the other reviews because I had to add 2 tablespoons of corn starch to get it to thicken. I tried heating/stirring for 15 minutes and it just didn't thicken. Then I sprinkled (through a sieve) the corn starch in and stirred carefully.... no lumps. I was surprised at the yellow color, but it really tasted great. We have a family member with nut alergies, so I added coconut and white chocolate chips to the cooled mixture. Also since it looked so "yellow" on the finished cake, I shredded some dark milk-chocolate and sprinkled it on top for a great finishing touch. Taste is a "5" but it needed the cornstarch to thicken. Great recipe. I'll make it again.

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OhioKEE

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Reviewed: Sep. 28, 2009

I made this frosting for a Duncan Hines German Chocolate boxed cake mix instead of a homemade cake in order to save time and it was very good. The frosting helped make the cake look like it was from scratch. I did not have margarine, so I used butter instead and did need to add corn starch to thicken it up a little. I had left over frosting, so I put it in a container to use later. The ABSOLUTE BEST way to eat this cake/frosting is to cut a thick slice, add additional frosting mix and microwave for about 30 seconds!!! I would have rated this frosting/cake combo 4 stars, but after tasting the warmed frosting and cake I'd give it 6 stars if I could!!

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Michele C.

Cooking Level: Beginning

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Reviewed: Sep. 14, 2009

This is quite good! I toasted my coconut and pecans, although I think it made the pecans a bit over powering. If I make this again I will maybe only toast 1/2 of the nuts and see how that works. Other than that this gets rave reviews. I did not add cornstarch. I just turned up the head and continued to stir until it thickened.

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periwinkle

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Reviewed: Sep. 1, 2009

completely awesome - will definitely make again. was not runny at all after adding the coconut flakes; the icing will thicken and harden after being poured on the cake.

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Rachel

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

It was incredible!! The best I've EVER had!

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anelson825

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Olivehurst, California, USA

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Reviewed: Aug. 29, 2009

This frosting was BOMB! LOved it! My husband is a German Chocolate Cake Fanatic and this frosting blew him away! I did NOT add cornstarch.. the recipe was right on! Patience is a virtue.. Stir continuously and after about 7 minutes it will happen. Then, stir really fast. I toasted the coconut and the pecans before adding them, which added to the wonderful flavors.. Will definitely make again.. THank you!

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vmonty

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Reviewed: Aug. 25, 2009

Unbelievable. Could have eaten entire pan of frosting alone! I put this on top of the "too much chocolate cake"-minus-the-chocolate-chips. Wow. I toasted the pecans and coconut. I used fat free evaporated milk and the 1 to 1-1/2 tbsp of corn starch like suggested. It set up perfectly right around 5-7 minutes as I was stirring in the boiling pan. (stir--it will start burning the bottom fast) Will make again and again and again.

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M Styles

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Reviewed: Aug. 20, 2009

4 stars for the recipe as written. It is much better if you toast the pecans and flaked coconut in the oven at 350 for around 5-8 minutes, making sure to stir the coconut often. Also, I used 1/2c. white sugar and 1/2c. brown sugar. Added 1-1.5Tbsp. cornstarch with the evaporated milk. It took around 20-30 minutes for it to set up. I then refrigerated it around an hour before frosting my "too much chocolate cake" with it. Way more time friendly to use this wonderful frosting to get a german chocolate taste than doing an entire german choc. cake from scratch.

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