German Chocolate Cake Frosting

Ingredients:

1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)

Preparation:

Step One:

Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla

Step Two: Adding Coconut and Pecans
Once you are done stirring in the above ingredients add the coconut and roasted pecans. To roast pecans, put one cup of pecans in the microwave for one minute. Take them out and turn over a few times with your hand, then put them back in for another minute. The second time you take them out if they don't look done put them in for another minute. Cut pecans into fourths.

Step Three: Cooling Frosting
Cool the frosting until it is firm and easy to spread.

Step Four: Spreading on Frosting
To frost the cake divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered.

Step Five: Putting on next Layer
To add other layers carefully slide them onto the last frosted one.

Step Six: Putting on More Frosting
Repeat with next two layers.

Step Seven: Frosting Sides
Unlike some cakes this one does not need instructions on how to frost the sides. All I can say is just slap it on and make it stick. It does not need to be perfectly smooth. Refrigerate the cake for some time after frosting to keep the frosting from sliding off. After this, you shouldn't have to refrigerate it.

Step Eight: ENJOY
ENJOY YOUR MASTERPIECE!!