If you like cake as well, then you’ll enjoy these recipes.
I know what you’re thinking: “Why is he posting cake recipes?” Well, I’ll tell you. I am cleaning out my documents on my server at home and I was saving these there until I had a good place to put them. This is as good as any I suppose.
Anyway…here is the first of three recipes. Make it, and comment on how delicious it is. Go, make it right now. GO!!!
German Chocolate Cake
- 8 oz German’s chocolate
- 1/2 cup Boiling water
- 2 cups Flour
- 1/2 cup Cocoa
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 sticks Butter
- 2 cups Sugar
- 1-1/2 teaspoon Vanilla
- 3 Eggs
- 1 cup Mashed potatoes (unseasoned, instant OK, prepared as directed)
- 1/2 cup Buttermilk
- 2 1/2 cups Sugar
- 2 sticks Butter
- 17 oz Evaporated milk
- 7 Egg yolks
- 1 tablespoon Vanilla
- 11 oz Coconut
- Pecan halves and coconut for garnish
Add butter, sugar and milk to a large saucepan. Bring to boil. Put egg yolks in a bowl and temper in egg yolks by gradually adding small amount of the hot mixture into the yolks. Add yolk mixture back into saucepan and continue to cook until bubbly. Add vanilla and coconut, stir and set aside.
Prepare the mashed potatoes and set aside. Mix sugar and butter together. Add eggs, one at a time, and add the vanilla. Melt the chocolate in the boiling water and add to mixture. Scrape the sides of bowl.
Add the dry ingredients alternately with the buttermilk. Stir in the mashed potatoes.
Bake in two prepared pans at 350 degrees for 30 to 35 minutes. After cakes are done, cool completely.
I like to put cakes in freezer for at least an hour before I put frosting on them. It works much better. Place one cake layer on a cake plate and spread frosting on it. Place the second layer of cake over the first, and spread frosting over the entire cake. Return the cake to the freezer at any time to firm it up again and make it easier to work with. Actually, this technique works with almost any cake.
When the frosting is spread completely and smoothly over the entire cake, place pecan halves around the edge of cake and press coconut flakes around the sides. Try toasting the coconut first for a special taste.