Well, I'm not much of a cook, but Sarah's got me craving for German Chocolate Cake, so I thought I'd give it a go.
I made Tia's chocolate cake recipe last week and had some in the freezer, just begging for some great frosting.
I revamped the Betty Crocker recipe. I made 1/2 the recipe since I was experimenting.
1/2 cup coconut milk
2 egg yolks
1/4 cup butter ot ghee
1/2 teaspoon vanilla
Heat in saucepan stirring constantly until thickened-about 12 minutes the book says.
While it was heating I added 2-3 scant teaspoons of the stevia/chicolin mix till I thought it was sweet enough.
I didn't think it got quite thick enough, so I took a little almond milk and added 1 tsp xanthom gum. Got a little lumpy, but I added it anyway and it thickened up a little more, and the lumps were not very noticeable. LOL I threw the spoon into the sink of water, and it took me 10 minutes to get the rest of the very sticky xanthom gum off of it later, but "Oh well"!
Add 1/2 cup chopped pecans and
2/3 cup unsweetened coconut
I know we shouldn't have pecans, but I'd already changed a few ingredients so I didn't swap that out this time.
At this point, it didn't exactly look like the picture in the Betty Crocker cookbook, so I added a little ground flax seed to make it more golden color. Alas, I realized too late that, maybe if the cocoanut were toasted it would look prettier. I will do that next time!
In spite of all that, I loved it. What a treat! Even on frozen cake. (Who can wait for it to thaw!)
I'd be interested in seeing any improvements on this recipe. I'm just a beginner at this cooking stuff!