German Chocolate Cake Topping

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Yield: enough for one 9" layer cake.

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Bake your favorite chocolate cake, and fill and top with this rich topping.

German Chocolate Cake Topping

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: enough for one 9" layer cake.
Published: 01/01/2010

Ingredients

Topping

  • 1 cup light brown sugar
  • 1 tablespoon Instant ClearJel
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/2 cup half and half or milk
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon pecan flavor or pralines & cream flavor, optional
  • 1 1/2 cups shredded or flaked coconut, sweetened or unsweetened, toasted
  • 1 1/2 cups chopped pecans, toasted

Directions

1) Whisk together the brown sugar, ClearJel, and salt till thoroughly combined.

2) Melt the butter in a medium-sized saucepan; stir in the milk or half and half, sugar mixture, and corn syrup.

3) Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.

4) Remove from the heat and stir in the vanilla, flavor, coconut, and pecans.

5) Spoon topping onto cake.

Reviews

1
  • star rating 11/19/2012
  • Jamie from Kouts, Indiana
  • I have been making German Chocolate Tea Cakes with this topping for about 4 years now, and I can't go to Christmas Dinner without them. My family looks forward to them every year. This recipe is simple and mouth watering good.
  • star rating 05/20/2011
  • delara from KAF Community
  • This is a terrible thing to admit, but I'm pretty confident that I could have eaten the entire pot of topping with a spoon. It's that good, and so much easier than some of the other GC cake topping recipes I've tried. I substituted Lyle's Golden syrup for the light corn syrup. YYYYYYUM!!!
  • star rating 09/16/2008
  • Mai from Maryland
  • I LOVED this recipe. I liked that the topping was thickened with Clear gel instead of eggs. The addition of the pralines and cream extract is a MUST. It took the flavor over the top. The only change I made was to toast the coconut. Please double the recipe if used for a layer cake filling and frosting.
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