German Chocolate Cake Icing / Frosting

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“I never liked German Chocolate cake until I met my husband and got this recipe from my mother in law. It is soooo good! It's also horribly unhealthy for you but sometimes it's worth it to indulge! I always have to make it for my hubby's birthday and now my dad's birthday as well! As a note, this recipe is for the icing & we just buy a box of mix for the cake. Please note a few things: 1) Be sure to stir the mix every few seconds on the stove to avoid sticking 2) Be sure the mix comes to a strong, rolling boil to provide a smooth texture by reducing those sugar grains 3) This is a caramel type icing and won't adhere to the sides of the cake well 4) I usually premeasure the milk, coconut, & pecans to help things move along quickly. Enjoy!!”

Ingredients Nutrition

  • 1 (18 ounce) boxbetty crocker German chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 cup butter (not margarine)
  • 12 cup milk
  • 1 12 cups brown sugar
  • 2 tablespoons flour
  • 2 cups coconut
  • 2 cups chopped pecans


  1. Bake cake according to package directions. I use 2 round pans to layer it.
  2. Cut the butter into pieces & set aside.
  3. In a saucepan, stir the flour and sugar over medium heat for 1-2 minutes.
  4. Add the butter pieces & pour in the milk. Stir well.
  5. Reduce heat to medium low (usually 3 or 4 on my stove) & allow to come to a rolling boil. Remember to stir every few seconds or it will stick!
  6. Stir in the coconut & pecans.
  7. Mix well & remove from the heat.
  8. Allow to cool for only a minute or so before placing on the cake.

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