Guest Blogger: Beth Littlejohn
I am honored to be allowed the privilege to write for my mother today and to share my first attempt at creating a German Chocolate Cake.
I asked my spouse, Mark, what kind of sweets he would like at Christmas this year. To my surprise he requested a German chocolate cake! We have been married for almost 20 years and he has never even hinted that he like this particular cake. I know he is not a fan of my favorite, the Yummy Nummy, but I make it every year at this time and always will. So, wanting to be the dutiful wife, I began to seek a recipe. I googled it and found many — but which to select? I asked my colleagues at the school where I teach; I got many promises of recipes, but none ever were sent. I called Mother … She sent Red Velvet (maybe I said Red Velvet or that is what she heard). Finally my sister, Donna, and my long-time friend, Cathy, both said that they used the recipe located on the inside of the Baker’s Sweet German Chocolate box. This is the one I used.
I am diligent about collecting all the ingredients before hand and having all the tools at arms length. This task being completed, I pulled out the mixer and decided to wash the clean bowl to clear any lingering dust that might have gathered since I last baked (it has been a while). Clean and collected, I began. Fortunately, my microwave has a setting for melting butter and chocolate and the first instructions on the box say to melt the butter and chocolate together. Easy! Add sugar, then eggs, and vanilla. Always mixing well in between. Next I added the 1/2 cup flour, soda and salt. Mixing well. Finally, I alternated the remaining quantity of flour and the buttermilk.
I had prepared my three cake pans in advance with cooking oil spray and a dusting of flour. The pans are non-stick, but I always treat my pans with a shower of oil and flour. Pouring in the mixture, I pondered whether or not the layers would be even and if they would rise evenly or create the mound in the middle. Into the oven went the pans, and I set the timer set for 25 minutes. The wonderful aroma which flowed from the oven was heavenly. I don’t care for this cake but it did smell delicious! As I have been taught, if the oven is hot — do all the oven related cooking and save the electricity it takes to preheat. This day I also baked a Yummy Nummy, a Grandmother Day’s Pound Cake, and a ham. I cleaned up the cake batter and prepared to mix the second cake.
The layers were done on the standard bake setting in the 25 minutes. Yes, there was a mound in the middle of each one. Why? I wish I knew! Anyway, I always have a mound in my layers. The taste is the same as those cakes with the beautiful, even layers, but the result is not a pretty on the cake plate.
After cooling in the pans for ten minutes, and on cooling rakes for several hours, I tackled the icing. Again, the recipe is located on the Baker’s site. The recipe below says to cook the concoction for 12 minutes at medium heat or until thick and golden brown. At three minutes I began to worry about both! My arm was about to fall off at 11 minutes, but golden brown was not the color of my mixture. I added five additional minutes to my timer and kept stirring. Four minutes into this additional time the color finally began to change. When the mixture had popped hot ingredients onto my hand for the third time I deemed it finished. Mark said he did not want icing on the sides, Thank you! But the cake would have been prettier if I frosted the sides.
Baker’s German’s Sweet Chocolate Cake
1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate
¾ cup butter
1-1/2 cups sugar
2 cups flour, divided
¼ tsp. salt
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
Melt butter and chocolate in microwave. After the butter is melted, stir until the chocolate is completely melted. Add to sugar. Mix well. Add 1 egg at a time, mixing well between each egg. Add ½ cup flour, soda, and salt. Mix well. Add the remaining flour, alternating with buttermilk. End with flour. Mix well between each addition.
Bake at 350o for 25-30 minutes.
Makes 3 layers.
Coconut-Pecan Filling and Frosting
4 egg yolks 1 can (12 oz.) evaporated milk
¾ cup butter 1 pkg. (7 oz.) Baker’s Angel Flake Coconut
1-1/2 tsp. vanilla 1-1/2 cup chopped pecans
1-1/2 cup sugar
Beat egg yolks, milk and vanilla in large saucepan with whisk until blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and pecans; mix well. Cool to desired spreading consistency.