Recipe by MamaRoach
"This is a delicious take on an old classic, German chocolate frosting. Made with coconut and walnut pieces. You get all of the taste with less cholesterol. You can use pecan pieces for a more traditional version."
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egg whites, lightly beaten
1 (12 fluid ounce) can
fat-free evaporated milk
1 1/2 cups
light butter, softened
1 (7 ounce) package
I like that I can use the egg whites and not the yolks since I have extra whites when I make certain pastries, I did still use the pecans because I don't like walnuts.
I used a spice cake and butterscotch pudding combo and it was great , very moist but a bit heavy.. the sauce was amazing but way to sweet even for me.. I also used crushed walnut and it was really good but I'd suggest cutting the recipe down by at least half as I have a ridiculous amount left over.. overall it was great
I was searching for a recipe for a black walnut bread roll like my grandmother used to make for the holidays. I found out what she made was actually a Walnut Poteca , when I discovered the recipe on here. I pared back the recipe to make a small amount since I had never done it before & it was a test. I still had a large amount of nut filling. It immediately reminded me of German Chocolate icing, which I looked up on Allrecipes & the only thing I had to do was add butter & cook to thicken my filling. It turned out very well, esp. Since I was using left overs. I would add some vanilla or coconut extract next time, but good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
German Chocolate Frosting with Walnuts
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 205
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