Chocolate-coconut Frosting Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1/3 cup: Sugar,
1 tbsp: Cornstarch,
3/4 cup: Evaporated milk,
3: Hersheys Bars, 1.55 oz. ea (Milk Chocolate), broken into pieces
1 tbsp: Butter or margarine,
1 cup: Mounds Sweetened Coconut, Flakes
1/2 cup: Chopped nuts,
Directions:
In small saucepan, stir together sugar and cornstarch; stir in
evaporated milk. Cook over medium heat, stirring constantly, until
mixture boils; remove from heat. Add chocolate bar pieces and butter;
stir until chocolate is melted and mixture is smooth. Stir in coconut
and nuts. Immediately spread on cake. About 2 cups frosting.
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp
evaporated milk. Cook over medium heat, stirring constantly, until
mixture boils; remove from heat. Add chocolate bar pieces and butter;
stir until chocolate is melted and mixture is smooth. Stir in coconut
and nuts. Immediately spread on cake. About 2 cups frosting.
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp