I can't believe I started this blog one year ago. It is amazing a year has already gone by. I was posting my dishes on facebook and a friend of mine said you should start a blog. It made sense because I was getting many requests for recipes and this way I didn't have to send them out individually and you could go back as many times as you wanted. Now it has been a year and my first recipe was Fettuccine Alfredo.
The best part of starting this blog is how many new food blogs I have discovered in the process. I found so many amazing recipes from other bloggers and I also discovered pinterest along the way.
Today I am posting my mom's German chocolate cake because it is very special to me. My mom has been making it since I was a kid and she only makes it once a year if we are lucky. It does take a lot of work but after you take one bite you know it was worth every minute. This cake is super moist and full of flavor. I also love this cake because one year she made it and I was the one who taught her how to fold in the egg whites. My mother has been teaching me how to cook my whole life and it is nice to be the one teaching her a thing or two. Don't be intimidated by all the steps in this cake because it goes a lot faster than you think and it is all worth it when your guests are oooooing and awwwwing while they eat it.
1 (4 ounce) package of Bakers sweet German chocolate
1/2 cup boiling water
1 cup Butter
2 cups sugar
4 eggs separated
1 teaspoon vanilla
2 1/4 cups all purpose flour (sifted)
1 teaspoon Baking soda
1/2 teaspoon salt
1 cup buttermilk
Pre heat oven to 350 degrees
Grease three 9inch pans and then flour. Then line the pans with wax paper to help remove cakes easily.
Break chocolate into pieces and pour 1/2 cup of boiling water and stir until melted then cool.
Beat butter and sugar and then beat in 4 egg yolks.
Stir in vanilla and melted chocolate.
Mix flour, soda and salt in a large bowl and the beat in chocolate mixture alternating with butter milk.
Beat egg whites until stiff peaks form. Fold this into the Batter and Pour into three pans equally.
Bake at 350 degrees for 30 minutes or until tooth pick comes out clean. Cool at 15 minutes but make sure cake is cooled completely. Don't remove until you are ready to assemble. (You can make these cakes the night before and let them stay in pan until you are ready to assemble the next day.)
1 1/2 cups of sugar
1 (12 ounce) or 1 1/2 cups can of evaporated milk
4 slightly beaten egg yolks
3/4 cup butter
1 1/2 teaspoon vanilla
1 1/2 cups pecans chopped
2 cups coconut flakes sweetened.
In a sauce pan add evaporated milk, sugar, egg yolks, butter, and vanilla. Cook and stir over medium heat until thickened. Remove from heat and stir in nuts and coconut. Cool until thick enough to spread. should make about 4 1/2 cups frosting.
Spread coconut frosting on each layer of cake.
Ingredients for Chocolate frosting
4 tablespoon butter
4 tablespoons Hershey's cocoa
4 tablespoon water
2 cups confectioner sugar
In a small sauce pan melt butter over low heat. Add cocoa and water and stir until mixture thickens. Do not boil. Add confectioner sugar beating with whisk until smooth.
Spread chocolate frosting around the edge of the cake. You don't have to add this but me and my mom love the chocolate frosting. It just adds that extra touch.