German Chocolate Birthday Cake

25 Aug

We had a birthday around these here parts. Ross is now one year older. I made a brunch of omelets and fresh bacon with green beans.

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It was actually lunch by the time I finished.

Then I got back in that kitchen and made cake! Everybody has had German Chocolate cake. It’s a popular cake staple in many restaurants. I got the recipe from my mom, the recipe that she, my grandma, and great-grandma have used over the years.

Let me tell you, this is a serious cake. IMG_2477

I think it took me a bit over two hours to make it. I was doing some multi-tasking though, as my kitchen was fairly full of unpacked groceries and used dishes, so that added some time. The icing is cooked, there is separating of many eggs, and beating of egg whites too, so you can imagine… I love making some cake though, so it was fun to try my hand at this classic.

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And it was worth it too. We had a birthday cake party last night and everybody loved it! We don’t have leftover cake which is a good thing. SO MUCH sugar and butter, y’all. Here’s the recipe so you can make it too.

Baker’s German Chocolate Cake

1 package (4 oz.) BAKER’S GERMAN’S Sweet Chocolate    (I used the unsweetened version of this brand.)

1/2 cup boiling water

1 cup (2 sticks) butter

2 cups sugar

4 eggs, separated

1 teaspoon vanilla extract

2 cups all-purpose flour   (I only had bread flour, I realized too late, but it turned out fine, as this is a heavier cake anyway.)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk   (You can easily make your own with 1 Tablespoon of vinegar in 1 cup of regular milk, let sit for 10 minutes.)

Coconut Pecan Frosting

1 1/2 cups (12 oz.) evaporated milk

1 1/2 cups sugar

4 slightly beaten egg yolks*

3/4 cup (1 and 1/2 sticks butter)

1 1/2 teaspoons vanilla extract

2 cups flaked coconut   (I used unsweetened.)

1 1/2 cups pecans, chopped

Cake: Melt chocolate in water; cool. Cream butter and sugar in a large bowl. Beat in egg yolks. Stir in vanilla and chocolate. In a separate bowl, mix flour, baking soda, and salt. Beat flour mixture into large bowl, alternating with buttermilk. In a separate bowl, beat egg whites until stiff peaks form (roughly 8 minutes). Fold egg whites into batter. Pour batter into 9-inch layer pans, lined on the bottom with greased parchment paper. Bake at 350 degrees F, for 30 minutes or until cake springs back when lightly pressed in the center. Cool 15 minutes; remove and cool on rack. Frost cake. At this point, you can refrigerate the cake if you are not eating it right away. If you are making it the day before, I recommend wrapping the layers in plastic wrap, and waiting until the day of, to make the frosting and to frost.

Frosting: Combine first five ingredients (except coconut and pecans) in medium saucepan. Cook and stir, continually, over medium heat until thickened. Remove from heat, stir in coconut and pecans. Cool until thick enough to spread.

*After cooling and sitting in the fridge for 1/2 an hour, my frosting was still too runny to use. I consulted my mom, and then I put it back on the heat, added two more egg yolks, and about a tablespoon of flour. This worked great and made it thick enough. I guess the icing can be tricky, whether it’s because it’s a big batch (you will have some icing left over), or due to weather, we don’t really know.

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