Thursday, November 22, 2007

Did the Pilgrims have this?

I haven't really ever blogged about food before, but I love how Alicia Paulson, a star knitter and author, talks about fabulous recipes at She writes with such passion you'd think her blog was about food, but it's really about hearth and home. In fact, she calls her blog Posie Gets Cozy. You can find photos of her corgi, Clover Meadow Honey Paulson, her art, her cooking, her decorating. I just love it all.
So, since my cake was a surprise smash hit today, after much grumbling from the children about coconut and nuts, I decided to share. The recipe is branded by German's, but I wouldn't think they'd care if I gave them a plug. I don't know if copyrights apply to recipes anyway, but I wanted to give credit where credit is due. Plus, I snagged this one from Katie at my office.
German's Sweet Chocolate Cake
1 pkg. (4 oz.) Baker's & German's sweet chocolate
1/2c. water
2 c. flour
1. tsp. baking soda
1/4 tsp. salt
2 sticks butter or margarine
2 c. sugar
4 eggs, separated
1 tsp. vanilla
1 c. buttermilk
Line 3 9-inch cake pans with wax paper, spray bottoms and sides.
Melt chocolate and water on high 1 1/2 to 2 minutes, stirring until completely melted.
Mix flour, baking soda and salt and set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Beat egg whites in another large bowl with electric mixer on high until stiff peaks form. This could take up to 10 minutes. Gently stir into batter and pour evenly into prepared pans. Bake at 350-F 30 minutes until toothpick inserted comes out clean. Immediately run spatula around edges. Cool 15 minutes then remove from pans. Cool completely on wire racks. Assemble by frosting between layers and on top.
Coconut-Pecan Filling and Frosting
1 can (12 oz.) evaporated milk
1 1/2 c. sugar
1 1/2 sticks butter or margarine
4 egg yolks slightly beaten
1 1/2 tsp. vanilla
1 pkg. (7 oz.) flaked coconut
1 1/2 c. chopped pecans
Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat, add coconut and pecans, Cool to spreading consistency. It should be noted here, you can cheat and get a tub of German chocolate frosting and just add the pecan pieces, if all this fussing is too overwhelming. I add this because it sure seems like no one cooks anymore. Well, except for today. There was a lot of cooking going on today, I'm sure.

1 comment:

Alicia P. said...

Thank you Gina -- that's very kind! And the cake looks awesome! xo, a