Let Him Eat Cake!

In recognition of my sweetie's birthday today I am posting the recipe for his favorite cake. Growing up, his family's birthday cake tradition was a burnt-sugar cake, which is really good. I tried, I really tried, to make one as good as his mom's, but after the carmelizing sugar blew up one time too many (yes, I still have scars), I opted for a new tradition. When I learned he likes German chocolate cake I decided to give it a try. The recipe is straight off the box of the Baker's German chocolate you can buy in the baking aisle. It's a labor of love but he's more than worth the effort (and I always add extra pecans)!

The mess in my kitchen at 3:35pm today:



Success - 3 unbroken cake rounds



Final results: One Happy Birthday Boy!



German Chocolate Cake

1 pkg. (4 oz.) German chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
eggs, separated
1 tsp. vanilla
1 cup buttermilk

1. Preheat oven to 350°F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
2. Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
3. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
4. Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers in pans. Cool in pans 15 min.; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
5. Preheat oven to 350°F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
6. Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
7. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
8. Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers in pans. Cool in pans 15 min.; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Filling and Frosting

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter
(don’t be cheap – use real
butter!)
1 pkg. (7 oz.) flaked coconut
(about 2-2/3 cups)
1-1/2 cups chopped pecans

1. Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
2. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.