Grandma Tingey’s German Chocolate Cake

SARA JENSEN

3/4 cup evaporated milk

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1 teaspoon vanilla

3 egg yolks, beaten

1 1/2 cups coconut

1 cup chopped pecans (slightly toasted, optional)

German chocolate cake mix (make according to directions)

Combine evaporated milk, sugars, butter and vanilla and bring to a boil over medium-high, stirring constantly. Remove from heat, and add a little of the hot mixture to the eggs (temper the eggs.) When tempered, add the eggs into mixture and boil for 1 minute until it thickens. Add coconut and pecans. Pour over cooled cake. Best if served after frosting cools.

IF YOU LIKE FROSTING, DOUBLE THE RECIPE!