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Coconut-Pecan Filling and Frosting

photo by:kraft
This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.
time
prep:
20 min
total:
20 min
servings
total:
About 4-1/2 cups or 36 servings, 2 Tbsp. each
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posted:
11/19/2007
It is a great recipe.The recipe is easy to follow and understand. The best part is getting to eat your handiwork, the cake is great.
posted:
10/30/2007
Just made it today....it was very good and easy
posted:
10/18/2007
This goes gr8 with German chocolate cake!
posted:
8/8/2007
Great frosting! I couldn't keep my husband out of it.
posted:
12/17/2006
I went overboard with the coconut and it wouldn't stay on the cake very good. Otherwise very good. I vould eat it all by itself
posted:
11/22/2006
It's the best!!!
posted:
11/14/2006
The best results for a spreadable frosting is to make the frosting before the cake and be sure to refrigerate. Once the cake is made and done, the frosting will be ready. Otherwise the frosting will run if used shortly after being prepared.
posted:
7/5/2006
It was very easy to make. A bit runny, but very delicious!
posted:
5/3/2005
My mother made this recipe for my step-fatheron his birthday,and I was allergic to coconut. So, my mother decided to put a new twist on the recipe and left out the coconut and pecans. Now this is the only way I will eat the frosting, even though I did grow out of the allergy.
posted:
12/12/2004
I made this frosting years ago to put on your Baker's sweet German chocolate cake, I had bought a box of the baker's chocolate squares and the recipe for both the cake and the frosting were on the box, I love German chocolate cake so I tried the recipe and I just loved it, especially the frosting, but somehow I lost the recipe and have been looking for it ever since, and now I have found it. Now I can make this delicious cake again, thank-you so much.
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