German Chocolate Frosting:
*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9×13 a single recipe should be sufficient.
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve
this irresistible pineapple cream cheese cake!
Nowadays, people have no idea what it is, but do you remember?
Grandma’s No-Fail Pie Crust
This recipe rocks! It tastes even better the next day, if you can wait that long!
Royal meat. So tasty that no one can resist it. It turns out very juicy and spicy
THIS IS THE BEST CHICKEN SALAD
