“One time I had left over filling from a German Chocolate Cake I made. I was going to my Brother-in-Law, Bill’s art show, I cooked up some mini chocolate cupcakes, topped them with this frosting and drizzled the top with chocolate to decorated them. They became such a hit that they have been requested at future get togethers with them.” – Calla Ferre
“I broke this out into it’s own recipe, because you could use it so many other places besides on a German Chocolate Cake. I also think that they would make good candies if formed into balls and dipped in chocolate. It is also good just to eat straight out of the bowl!” – April Ferre
German Chocolate Filling
- 1 Cup Heavy Cream
- 1 Cup Sugar
- 4 Large Egg Yolks
- 1/2 Cup Butter Cut In 4 Pieces
- 1 Tablespoon Vanilla
- 2 2/3 Cup (7 Ounces) Sweetened Shredded Coconut
- 2 Cups Pecans or Almonds Coarsely Chopped & Lightly Toasted
- With a whisk, mix together the cream, sugar and egg yolks in the top of a double boiler off the heat. Add the butter and heat the mixture over boiling water. Once the butter has melted, cook for 10 minutes, whisking occasionally, until slightly thickened. Remove from the heat and pour the mixture into a medium mixing bowl. Whisk in the vanilla. Let cool completely, stirring occasionally, about 2 hours.
- When the sugar-egg mixture is cool, stir in the coconut and pecans. Let sit for 15 minutes. Use as directed or store tightly covered in the refrigerator for up to 1 week. If refrigerated, let come to room temperature and stir to remix before using.
2002 Recipe – Calla Ferre – From The Village Baker’s Wife: The Desserts and Pastries That Made Gayle’s Famous, 1997. – Gayle’s Bakery