German Chocolate Cake Frosting

So easy...but totally delicious!

It’s way easy to start with something good and make it better. We do that all the time - bet you do too.

Retail stores sell toppings, icings and frosting, ready-made, and they’re not that bad. Commercial bakeries buy similar products, all made up, but in 5 gallon pails, or 55 gallon drums.

So let’s take a simple product you get at your market, and make it simply wonderful!





Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.





Ingredients

3/4 cup I can’t Believe it’s Not Butter
2 cups confectioners' sugar
2 tablespoons milk
1 container canned vanilla frosting
1 tablespoon vanilla extract
1 cup flaked coconut
1 cup chopped walnuts


Directions

Use your electric mixer and have at it.

Go to the next flavor level by adding 2 tablespoons of your choice of flavored extracts, like almond, rum, orange, etc.

For an espresso thing, microwave the milk with some instant coffee. Make sure the crystals are dissolved.

Booze it up by substituting rum, chocolate liquor, etc. for the milk. When we do this, we add a little powdered milk to keep it super creamy tasting.

We usually thing about putting this frosting on a German Chocolate Cake, and we sure do. But, denser cakes will work nicely as well. We do a heavy carrot cake, and a true coffee cake (made with chocolate and coffee) - both are wonderful with this frosting.

The other trick we like is to grate up semi-sweet chocolate, or baker's white chocolate, and add some at the very end of mixing - or - cover the top and sides of the cake.

One more - raspberries go wonderfully with this frosting!







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