As much as I like German chocolate cake, the frosting is really what I love. The pecans and coconut held together with that thick, sweet milk and butter mixture are heavenly and was always a family favorite. Unfortunately, many years ago, we discovered that one of our children had a milk allergy, and this treat along with many other foods was all but eliminated from our menu...in order to not make this child feel deprived, I took the offending products out of our diet.
I spent years pouring over labels on everything we ate in order to eliminate any milk, whey, butter or derivations of those ingredients from our food. I often cooked with soy milk and I did find a margarine that was actually whey free...Fleischmann's unsalted margarine. Many times, though, the substitutions often changed the original recipe's textures and flavors.