When I was a child my favorite cake was German chocolate. I couldn’t resist running a finger (or five) through the bowl of rich, nutty frosting before the cake was sliced. But these doughnuts are so heavenly, you’ll want to devote every bit of frosting to the intended destination.
INGREDIENTS
MAKES 8 TO 12 DOUGHNUTS
- 1 batch Chocolate Cake dough
- ½ cup evaporated milk
- ½ cup (120 grams) superfine sugar
- 1 egg yolk, beaten with 1 teaspoon water
- ¼ cup (½ stick) unsalted butter
- ½ cup chopped pecans
- ½ cup unsweetened flaked coconut
- 1 teaspoon vanilla extract
DIRECTIONS
• Prepare the doughnuts as directed and let cool.
• In a heavy-bottomed pot over medium heat, combine the milk, sugar, egg yolk, and butter and stir until thick, about 12 minutes. Remove from the heat and stir in the pecans, coconut, and vanilla. Continue to stir until the frosting cools, then spread about 1 tablespoon on top of each doughnut
