SUCH A MAN CAKE, the German Chocolate Cake, don't you think? Because it is my husband's favorite cake, I'm always looking at others' recipes for it. I recently saw a magnificent looking specimen, complete with three layers soaked in a rum syrup, and a chocolate frosting in addition to the buttery, coconut and toasted pecan filling. It was gorgeous I tell you.
The thing is, see that wedge of cake missing in the photos? Pritchard Parker ate that much after dinner last night and he couldn't do that with a richer one. This cake is simple, light, and not too sweet; just the thing for a weeknight dessert. Perhaps on a special occasion, I will go all out and make the deluxe version.
I make this, my husband's favorite cake to follow his favorite meal of the year--corned beef and cabbage. I made both yesterday.
This year's dinner afforded me a few culinary
I got back home with corned beef and the rest of the items on my list. I set the groceries in the kitchen and went to change clothes. When I walked back to the kitchen, I smelled something bad. I started sniffing and realized the odor was coming from my shopping bags. Upon further sniffing and inspection, I discovered there was a rotten potato in the bag of them I had just bought.
Ugh. Gag. You know that horrible smell, right? And so I had to deal with that.
Later, while the corned beef was cooking and I was on the phone
After much aggravation, I was able to salvage the dinner and it turned out to be delicious. I do, however, still have that burned pan soaking in the kitchen.
Fortunately, things went smoothly when I made the cake, which I had done earlier in the day.
2 1/4 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, room temperature
1 cup sour cream
4 oz. sweet baker's chocolate, melted
1/2 cup milk
3/4 tsp. vanilla
Combine all ingredients in a large mixing bowl and beat with an electric mixer, on low speed, until blended. Increase speed to high and beat for an additional 2 minutes. Pour batter evenly into two 8" or 9" cake pans, which have been greased and floured. Place into a preheated 350 degree oven for about 35 minutes, until a toothpick inserted into center comes out clean. Remove cakes to wire racks to cool.
German Chocolate Icing
3/4 cup evaporated milk
1/2 cup light brown sugar
1/2 cup butter
1 1/2 cups shredded coconut
1 cup pecans, roasted, chopped
In a saucepan set over medium heat, bring milk, butter, and brown sugar to a full boil. Remove from heat and stir in coconut and pecans.
When both the cake and the icing are completely cool, place one cake layer on a cake plate. Spread half the icing onto the layer. Top with remaining cake layer and icing.
Pritchard Parker found this 1960's cake plate and cover at one of his stores.