4 oz german bakers chocolate, sweet  •  1/2 C water  •  2 C flour
1 tsp baking soda  •  1/2 tsp salt  •  1/2 lb unsalted butter, room temp
1 tsp pure vanilla extract  •  1 1/2 C granulated sugar
1/2 C brown sugar  •  4 eggs, separated •  1 C buttermilk

The German Chocolate Cake is one of my dads favorite desserts. Every birthday growing up his mother would make him this cake, it was always a highlight of the day. This year I thought it would be fun to bring back those childhood birthday memories with a version of my grandmothers cake. To be honest I was a little afraid to make it, I felt the pressure of something not turning out right or even messing up the frosting/filling and having to buy the betty crocker kind. Ha. Thankfully this recipe is really quite easy to make, the frosting came together beautifully and everyone enjoyed the rich and decadent cake at his party. Even those who weren’t coconut or pecan lovers gobbled their slices down.

Cake Directions:

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside. Over a double broiler heat chocolate and water until melted, stirring occasionally until smooth. Set aside. In a medium size bowl sift together the flour, baking soda and salt and set aside. In a large bowl cream together the butter, vanilla, granulated sugar and brown sugar until light and fluffy. Add egg yokes one at a time until combined. Then, blend in the melted chocolate. Add the flour and buttermilk, alternating each until combined. In a small bowl beat the egg whites until stiff peaks are formed. Gently fold in the egg whites into the batter until well incorporated. Pour batter into the prepared cake pans and bake for about 30 minutes and check center with a toothpick, if it comes out clean the cake is done. Cool completely on a rack before filling and frosting.

Makes 2 9-inch round pans

Filling and Icing Directions:

1 1/2 C evaporated milk
5 egg yokes, slightly beaten
1 C granulated sugar
1 C brown sugar
2 tsp pure vanilla extract
1 C butter
2 1/2 C flaked coconut
2 C pecans, toasted and chopped

In a large sauce pan combine the evaporated milk, egg yokes, granulated sugar, brown sugar, vanilla and butter. Melt over a low heat, occasionally stirring until butter is melted. Once butter has melted turn the heat to medium and stir constantly, the mixture will thicken and be done in about 10-12 minutes. Remove from the heat and add in the coconut and pecans, stir well. Allow to completely cool before frosting.
Recipes from food.com, submitted by Allyyah Baylor, German Chocolate Cake- Make My Cake

tip: There are many different ways you can frost this cake. Some frost the sides and use the filling for the top. I thought it would be fun to use the filling to frost the cake and then drizzle a chocolate sauce over the top.

… this week is yet another week full of family birthdays. I want to wish my brother and brother-in-law very happy birthdays!