Mom- Catherine puts this frosting on German Chocolate Cake. I am copying it out of the old Joliet, Illinois Ward Cook Book so it has been around for about 25 years since the cookbook is at least that old. It is a carmely, coconutty, nutty frosting.
1 cup canned milk
1 cup brown sugar
3 egg yolks beaten
1/2 butter
1tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans
Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans cool until thick and spread on cake. Makes 2 1/2 cups.
Submitted by April
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