German Chocolate Cake

cakeThere is a family tradition in August that I’m relatively sure my mom wishes would die.  That is the tradition of the German Chocolate Cake.  I’m not against baked goods or sweets of any kind, however this cake is basically my form of crack. It’s the highlight to the August birthday season.  Yes, season.  You see as, when I was little, German Chocolate was my Dad and Pops’s (my Dad’s dad) favorite cake.  So we had one at the beginning of August for Pops and then late August for Dad. As the years went on, I developed a love for this tasty treat.  So now my mom is “required’ to make two, one for me, one for my Dad.  And very recently she’s been enlisted to start making one for my brother-in-law (his birthday a mere two days after mine).  So again, she wishes this would die…I say this tradition will never die…it tastes too good!  Now before we get to the recipe, a quick note.  This is NOT healthy…not even a little bit. But again, so good!

What I love is the recipe is on my grandmother’s recipe card and you can obviously see that it has been well used – stained, creased, recipe with notes about doubling the ingredients. Just one of those things that means nothing but somehow still means everything.

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German Chocolate Cake
Ingredients:
1 (4-oz.) packages sweet chocolate baking bars*
½ cup boiling water
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 ½ cups sifted flour
½  teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
Directions:
Melt chocolate in boiling water and let cool.
Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well.
Mix in melted chocolate & vanilla
Sift together flour, salt, and soda.
Add alternately with buttermilk to chocolate mixture.
Beat until smooth
Fold in whites
Pour into 3 deep 9” round pans
                Hint: line with parchment paper
Bake at 350 for 30-40 minutes
Coconut Pecan Frosting Makes 2 ½ cups
Ingredients:
1 cup evaporated milk
1 cup sguar
3 egg yolks
½ cup butter
1 teaspoon vanilla
1 1/3 cup Baker’s Angel Flake Coconut
1 cup chopped pecans
Directions:
Combine evaporated milk, sugar, egg yolks, butter, vanilla into pot.
Cook and stir over medium heat until thickened (about 12 minutes).
Add coconut flakes and pecans until thick enough to spread.