How to Make German Chocolate Icebox Cake
⋆ Ingredients ⋆
– evaporated milk – cornstarch – sugar – egg yolks – butter –vanilla – pecans – coconut – chocolate graham crackers – cream cheese – milk – cocoa powder whipped topping – whipping cream – toasted coconut – pecans – caramel sauce
In a large saucepan, combine evaporated milk and cornstarch, and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stir constantly until thick – about 12 minutes. Remove from heat and stir in pecans and coconut. Let cool 1 hour.
In a medium mixing bowl, add cream cheese, sugar, and milk, and beat together until smooth. Mix in cocoa and again beat until well combined and smooth. Gently fold in 8-ounce container of whipped topping.
Line a 13×9 inch baking dish with a single layer of chocolate graham crackers. If you need to fill in a few spots, break into small pieces to cover the bottom.
Spread half of the coconut pecan frosting over the bottom layer of graham crackers. Add half of the chocolate mousse to the top of the frosting and then add another layer of chocolate graham crackers.
Repeat the steps again layering German Chocolate Frosting and the last half of the mousse. Top with a final layer of chocolate graham crackers.
Add whipping cream and sugar to a large mixing bowl. Beat on medium-high until stiff peaks form. Spread over graham crackers.Top the cake with toasted coconut and chopped pecans.
Cover with plastic wrap or foil & place in fridge for 2-3 hours to chill and allow mousse to set. Serve with caramel sauce drizzled over slices. Enjoy!
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