I was very close to my granny as a child, my mom’s mom. We spent a lot of time together and she taught me how to cook. I was said to be her favorite, probably because I’m a foodie:) Cooking was her love language. Family dinners, especially on holidays, are among my favorite memories. Her gift to me each birthday & holiday was a 3 layered German Chocolate Cake. I still remember my delight in going to the back closet on her rear porch which was actually a pantry that held cakes, pies, cookies, soaking/brining hams & turkeys, fudge & sugar cookies & all manner of Granny’s most delectable things.
This year for an April birthday I’m making her German Chocolate Cake. I’m sure it won’t taste the same without her. What I’d give to sit down with her at her round table on the back porch for coffee & cake & tell her how much she means to me. There are so many questions I wish I’d asked her that I never thought of till I grew up & realized what truly matters. Maybe that conversation will be held in heaven instead.
I just know there will be cake!
GERMAN CHOCOLATE CAKE
1 package German’s Sweet Chocolate from Baker’s Chocolate
1/2 cup boiling water
2 cups sugar
1 cup butter
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
2-1/2 cups Swans Down Cake Flour
1 cup buttermilk
4 egg yolks
4 egg whites, swiftly beaten
DIRECTIONS:
Preheat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray. Melt chocolate in boiling water, then cool. Cream butter & sugar together in a bowl till fluffy. Add egg yolks, one at a time, & beat well after each. Add melted chocolate & vanilla & mix well. In a separate bowl, stir together salt, baking soda, & flour. Add alternately with buttermilk to chocolate & butter mixture, beating well till smooth. Beat egg whites till soft peaks form & fold into batter. Divide mixture between cake pans & bake each at 350 degrees for 30-40 minutes or till a wooden toothpick inserted in the center comes out clean.
COCONUT PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 pound margarine
1 teaspoon vanilla
1-1/2 cups coconut
1 cup pecans
DIRECTIONS:
Combine evaporated milk, sugar, egg yolks, oleo & vanilla in a saucepan & cook over medium heat till thickened. Stir frequently. Remove from heat, add coconut & pecans & beat till thick enough to spread. Frosting should make approximately 2 cups. Spread between cooled cake layers & on top of the assembled cake.