The other day, my son called and said Ma, can you make a cake for me so I said OK. But what he didn’t say was, I need it tomorrow and it’s for my mother-in-law. Wow you know, I hate to bake but, I really wanted to bake this cake. I got the recipe from Alabama, one of my co-workers gave the recipe to me before I left. I actually enjoyed it and it was easier than I thought it would be. The original recipe for German chocolate cake first appeared in a Dallas, TX newspaper in 1957. The recipe was sent in by a local homemaker.The cake (gilded with a rich,coconut -pecan frosting that only a Southerner could have dreamed up) was an instant hit. Here, Executive editor Jessica Shapard Thuston shares her grandmother Alpha Pool’s version of the recipe– one that continues to be the highlight of family holidays and celebrations. Well, what can I say, HAPPY BIRTHDAY PRIZSY!
This what your going need.
2 (4-oz) packages sweet
chocolate baking bars
2 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 tsp vanilla extract
1 cup buttermilk
Garnish: chocolate dipped toasted
Preheat oven to 350. Lightly grease 3 (9 inch) round, cake pans; line bottoms with parchment paper, and lightly grease paper. Microwave chocolate baking bars and 1/2 cup of water in a large microwave safe bowl at high for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
Combine flour and next 2 ingredients in a medium bowl. Beat butter and sugar at medium speed with a electric mixer until fluffy. Add egg yolks 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat eggs whites at high speed until stiff peaks form
Gently fold into batter and pour the batter into prepared pans. Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire rack; discard parchment paper. Cool completely about 1 hour spread Coconut-Pecan Frosting between layers and on top and sides of cake.
2 cups chopped pecans
1 (12-oz) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, lightly beaten
2 cups sweetened flakes coconut
1 1/2 tsp. vanilla extract
Preheat oven to 350 Bake pecans in a single later in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely about 20 minutes. Meanwhile, cook evaporated milk, sugar, butter and egg yolks in a heavy 3 qt saucepan over medium heat stirring constantly, 3-4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color is bubbling and reaches a pudding like thickness. Remove pan from heat, stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
I had a lot of fun making this cake I love making dishes from scratch I feel it’s the only way to go. So I hope you try it, and have as much fun as I did. And always remember KEEP IT SIMPLE