Last week I made German Chocolate Cake Frosting/Filling with Hailey. I have to be totally honest. The fact that Ralph's birthday is this week and this is his favorite kind of birhday cake probably entered into my choice. We made a chocolate cake mix since that was not the focus of the project. We each got a round 9" cake with German Chocolate Cake Frosting/Filling on the top. The cake got eaten before Sara & family came this weekend to celebrate his birthday. (Jay was in Texas at the football game with TCU.) We managed a quick birthday celebration during halftime and finished warching the TCU game while we ate dinner that Sara had made of Ralph's favorite foods, Roast Leg of Lamb, mashed potatoes and gravy, fruit salad with cool whip, etc. Sara even made another birthday cake (carrot cake with cream cheese frosting) with all 59 candles which the grandkids helped grandpa blow out.
Sara and Emily gave Ralph a Chocolate Latte machine and some cans of flavored Hot Chocolate mix so we each had a cup before we went to bed. All in all, it felt like a family celebration which is hard for two old fogies like us to accomplish.
German Chocolate Cake Frosting/Filling
1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter or margarine
1 tsp. vanilla
Cook in a heavy saucepan over medium heat until mixture thickens. (about 12 min.) Add 1 1/3 c. angel flake coconut and 1 c. chopped pecans (chopped walnuts may be used.) Beat until frosting is cool and thick enough to spread. Makes 2 2/3 c. frosting.
There is enough to spread the top layer and fill the midde of two 9" inch chocolate cakes (German chocolate cake is usually lighter chocolate.) I frost the sides of a two layer cake with regular chocolate frosting and put a marascino cherry on top like the bakery does.