How to make it

  • In a heavy sauce pan combine the evaporated milk, maple syrup, egg yolks, butter and vanilla.
  • Cook over medium heat, stirring constantly until mixture thickens and is golden brown, about 12 minutes.
  • Remove from heat.
  • Using a wire whip, whip until cool, and stir in coconut and nuts.
  • Set aside.
  • Bake your chocolate cake with two layers.
  • Cover the top of one cake with one cup of frosting.
  • Place second layer on that.
  • Top second layer with remaining frosting.
  • Refrigerate for one hour before serving.
  • Refrigerate any leftovers.

Reviews & Comments 1

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  • krumkake 10 years ago
    I have to agree with the statement about homemade beats canned ANY time! This sounds like a great homemade german chocolate cake topping - thanks for sharing it! Krum
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