We had a fantastic afternoon with family today eating and eating and eating. Hubby’s birthday is next Saturday and he will be out of town so we got the fam together for his favorite meal. Lucky for him his birthday is right by St. Patrick’s Day because his favorite meal is corned beef and cabbage (weirdo). We finished it off with a tasty dessert of German Chocolate Cake. I got to thinking that this would be a perfect Kleinschrodt meal (my ‘step’ dad’s family) because my grandma was Irish and my grandpa was German. They are both dancing with Jesus now but it was lovely to think about them while I baked.
Andrew’s sister actually did the cooking, but I did the baking. I have a recipe for German Chocolate Cake that came from Andrew’s Great Grandma Good (his dad’s mom’s mom!). Rumor has it that this recipe may have actually come over with the family from Germany, but we don’t know a whole lot about it. After eating this cake today, I just have to share the recipe. It is so amazing!!!! (The super sad news of the weekend is that my new camera broke so please excuse my cell phone pic.!)
German Chocolate Cake
1 (4oz) package of German Chocolate Bar (in the baking aisle)
1/2 cup boiling water
1 cup of butter or 2 sticks of margarine (I used butter)
2 cups of sugar
4 egg yolks
2 1/1 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
4 egg whites beaten stiff
1. Melt chocolate in boiling water and let cool.
2. Cream butter and sugar together until fluffy.
3. Add yolks one at a time beating well after each.
4. Blend in vanilla and chocolate mixture.
5. Sift flour, soda and salt and add to the chocolate mixture alternating with the buttermilk, beating after each ingredient until smooth.
6. Fold in beaten egg whites.
7. Pour into three 8in cake pans lined with paper. (I did two sprayed 9″ pans, but it baked a tiny over the edges.)
8. Bake at 350 degrees for 30-40 minutes and let cool.
Coconut Pecan Icing
2 cups of evaporated milk
2 cups of sugar
6 slightly beaten egg yolks
1 cup of butter
1 tsp vanilla
1 cup coconut
1 1/2 cups pecans
1. Cook milk, sugar, butter and eggs together until thick.
2. Add vanilla, coconut and pecans.
3. Let cool and then ice the cake.