Reviewed: Apr. 29, 2012

The aroma of this made my knees weak. Takes a 1/2 hour to set. Multiply by 150% for a 2-layer 8" cake. Best with unsweetened coconut.

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Reviewer:

curlylocks

Reviewed: Apr. 19, 2012

I made this recipe and it was great, but When it cooled(@room temp) it was very pasty and hard to spread.

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bmon48

Living In: Johnston, Rhode Island, USA

Reviewed: Mar. 17, 2012

Good easy recipe but did not cover a two layer cake which was something that I was not prepared for and didn't have time to make more.

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Melimel

Reviewed: Dec. 23, 2011

This great. I adapted it for my food allergens. I exchanged the evaporated milk for coconut milk (regular) from the can (make sure you stir it well before measuring) for the evaporated milk and used dairy free butter. It came out great!

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Reviewer:

mammas

Reviewed: Dec. 21, 2011

This is my go to frosting recipe for the Chocolate Rum cake I make (http://allrecipes.com/recipe/chocolate-rum-cake/detail.aspx - and yes, I put the glaze on the rum cake and let it soak in before frosting it). Thank you!

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Reviewer:

bryanandmel

Reviewed: Nov. 26, 2011

I made the GC Frosting today and it is spectacular - easy to make and most delicious.. It does require medium heat for about 12-15 minutes.. I will make many times over.

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Reviewer:

Robin

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Panama City Beach, Florida, USA

Reviewed: Nov. 24, 2011

This turned out great! I have my own recipe for it, but it's much easier to go to allrecipes.com to find it. I did add some cornstarch to help thicken it.

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Reviewer:

Linda Heil Pluke

Cooking Level: Intermediate

Home Town: Port Edwards, Wisconsin, USA

Living In: Wisconsin Rapids, Wisconsin, USA

Reviewed: Oct. 23, 2011

My husband requested German chocolate cake for his birthday and I am normally don't bake. This frosting was delicious. However, I took the advice of one of the other reveiwers and toasted the pecans and cocount and burnt it! I had to run to the store to get more pecans and did not toast the second batch and it turned out wonderfully.

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Reviewer:

fox7511

Reviewed: Sep. 24, 2011

This German Chocolate Cake Frosting is different from the others because it calls for brown sugar. Most of the others call for White Sugar. Brown sugar is what my friends like. Also, I toasted the pecans and the coconut in a 350 degree oven for 15 minutes. I hate using partial containers of things like 8 ounces of evap milk from a 12 ounce can, so I upped the other ingredients accordingly...12 oz evap milk, 1 1/2 c sugar, 4 egg yolks, 3/4c butter, etc. You can't have too much of this frosting. It's like eating candy. Thanks, Denise.

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Reviewer:

WiddoMouse

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Winona, Minnesota, USA

Reviewed: Aug. 4, 2011

1st time I have ever made or tried this type of cake & I found it deliscious. Everyone else, indcluding two who love German Choc cake said it was the best they'd had. I toasted the coconut & pecans, and paired this recipe with the Hershey's cocoa buttercream on the sides.

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