Wednesday, October 27, 2010

173. Pecan-Coconut Frosting - Microwaved

I enjoy moist, flavorful cakes and, while some are better made from scratch, a good mix is hard to beat. One of the best mixes I have ever tasted was a very inexpensive, house brand called Best Choice, Ultra Moist German Chocolate. The resulting cake was so moist and wonderful, I thought I might have made a mistake when I prepared it. I actually went out and bought a second box and remade it...with the same delicious results.

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 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.

The day I figured out how to make pecan-coconut frosting in the microwave...I knew I was on to something great! I also found that I could make it with milk, soy milk, or evaporated milk...with butter or did not seem to matter...the flavor was terrific. My whole family could, again, enjoy German chocolate cake.

 I do not remember where I found this is not in any of my cookbooks nor, after searching for hours, could I find it on the internet. It is a treasure.

Diane's Pecan-Coconut Frosting
Microwave Directions

1 C evaporated milk (regular milk, soy milk)
1 C sugar
1/2 C butter (margarine)
1/4 C flour
1 1/3 C flaked coconut
1 C chopped pecans
1 tsp vanilla

Put butter in a glass bowl, cover lightly with waxed paper and heat on HIGH for 1 min. or until slightly melted. Add sugar and mix well. Stir in flour, coconut and pecans. Mix well. Add vanilla and milk and mix again. Cook on HIGH for 2 minutes. Stir. Cook 2 - 2 1/2 minutes more or until mixture is thickened. Allow to cool before frosting cake or cupcakes. (Recipe may be halved; cook 2 minutes, stir, cook 1 minute more).

*See note below.

Note: German Chocolate cake is not from Germany. In 1852, Sam German created the mild, dark baking chocolate bar for Baker's Chocolate Company. The company named the chocolate in his honor - Baker's German's Sweet Chocolate. About 100 years later, a recipe for German's Chocolate Cake was supposedly published in Texas...its popularity spread all over the country, as this wonderful cake's recipe was passed around. Somewhere along the line, the ( 's) was dropped from the name.

Enhanced by Zemanta

No comments:

Post a Comment