I have been having all sorts of internet problems prohibiting me from making post. Hubby thinks they are all cleared up now, so you should be hearing from me more often.
I made this cake for Hubby’s birthday. He LOVES Peach Pie and German Chocolate Cake, I couldn’t find good peaches, so I opted to make the GCC for him. I am not a huge fan of the GCC, so I ask him what he thought of this cake; he said it was “OK”. Da@$ it, what?, JUST OK AUGHHH!!! He said the frosting was great, but the cake part was just “OK”. I don’t like making thing that are just “OK”, so if you have a great GCC recipe out there, please pass it on to me. Personally, I thought this cake was pretty good, you know, for being German Chocolate.
Just “OK” German Chocolate Cake
1/2 cup water
4 oz German Chocolate, cut up
1 TBL cocoa powder
2 ½ cup flour
1 tsp baking soda
¾ tsp salt
1 cup butter
2 cups sugar
4 egg yolks
1 ½ tsp vanilla
1 cup buttermilk, room temp
4 large egg whites, stiffly beaten
Preheat oven to 350. Spray three 9 inch round cake pans.
Bring water to a boil, add chocolate to water and stir till melts. Stir in cocoa powder. Set aside and let cool.
Sift together flour baking soda and salt, set aside.
Mix butter and sugar till light and fluffy. Beat in yolks, vanilla and chocolate mixture. When mixed VERY well, using the lowest speed of the mixer, add flower mixture alternately with buttermilk. When flour is completely absorbed, fold in the beaten egg whites.
Divide batter among the 3 pans and bake at 350 for 30 minutes or until you can put a wooden toothpick in the center of the cake and it comes out clean. (It took right at 30 minutes in my oven). Cool on rack for 10 minutes, and then carefully flip from pans. These cakes are VERY DELICATE, and fall apart easily, so take extra caution.
Good Coconut Pecan Frosting
1 ½ sticks melted butter
12 oz can evaporated milk
1 ½ cup sugar
4 egg yolks
1 ½ tsp vanilla
2 cups coconut
1 ½ cup chopped pecans
Whisk butter, evaporated milk, sugar and egg yolks together in a large saucepan. Turn heat to medium and cook mixture, whisking often, until it thickens. This should take about 10 minutes. When thickened and bubbly, remove from heat and pour into a large mixing bowl. It should look thick, but still be a little runny, it will thicken more as it cools, and it will thicken even more as it chills. Let it cool at room temperature, then stir in vanilla, pecans and coconut. Put in fridge and cool for about 30 more minutes. Frost cake.
And there you have it, and OK German Chocolate Cake with good frosting.
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