Thursday, November 6, 2008

My Birthday Cake...German Chocolate!

When it comes to celebrating my birthday, I always make a German Chocolate Cake, when possible. I just love the frosting, and the cake reminds me of my childhood (the late 60's). I don't know why, because my mother never made it. I think it is the fact that when I started baking, I made German Chocolate, and declared that it was MY BIRTHDAY CAKE. When I was younger, it was nice to find that Betty, as in Crocker, had a can of that special pecan-coconut frosting for sale on the shelf. Anyway, here's the recipe if you find yourself craving this for your birthday. Otherwise, you maybe able to find the mix on the shelf......

1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites

1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

**Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

**In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

**In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

**Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

To make the Frosting:

** In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
**Spread frosting between layers and on top of cake.
So sit back, pour a Tall glass of milk , and enjoy!

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