Frosting for German Chocolate Cake
1 can Eagle Brand
milk, unopened.
1 cube of
butter or margarine
1/2 cup dark
corn syrup
2 cups angel flake
coconut
1 cup pecans,
chopped
Please Eagle Brand
milk (unopened can) in a saucepan. Fully
immerse in water, but do not cover the top of the
can. Gently boil for 3 hours, replenishing
water as needed. Open (carefully!), pour into
a small saucepan. Add corn syrup and
margarine. Boil for 1 minute.
Remove from heat. Stir in nuts and
coconut. Frost cooled German Chocolate
cake.
~
"Tho
ugh we have yet to have an eruption, you may feel
better if you puncture a small hole in the top of the
can to relieve pressure. My grandmother,
Pearl Pippitt, brought this recipe with her when she
came as a new bride from Nebraska to
Colorado."
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