German Chocolate Cake

Today is the Winter Solstice, the shortest day of the year, and my husband's birthday. Happy Birthday Pritchard Parker! Several years ago, he mentioned, nonchalantly, one day that German Chocolate is his favorite cake. It is? I was so surprised to learn this. How had I gone all those years without knowing it? Had he had a slice at work that day, and just declared it his favorite? I don't know, but I sure filed the information away for future reference.

Today, was a good day to bring forth that tidbit of knowledge, take a break from cookie baking, and bake my husband a German Chocolate Birthday Cake.

German Chocolate Cake
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 eggs
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 peans, 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.