Pam, I did not experiment with German Chocolate frosting (I was already at 10 and had to draw the line somewhere!). That frosting is basically caramelized sugar and butter; I wouldn't trust it to sit out for any length of time in the heat, since there's no cooked egg to help it stay in place. The German buttercream, which I highly recommend, is more stable and reliable than any milk and flour-based frosting I've ever tried. Susan

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