This will be the last in my ode to German Chocolate series. If you’re not familiar or a fan, avert your eyes. I’m in it for the coconut and pecans. For my birthday, The Practical Cook’s Mom made this for me, stuck candles in it, and led the traditional song. It was awesome. So much so, that I’m sharing, somewhat unvarnished, her recipe.
Thanks Mom, you truly are the best.
German Chocolate Cake and Frosting Recipe
From the files of The Practical Cook’s Mom, enjoy.
Well, just use a box of German Chocolate cake mix.* Then make the frosting. (*The Practical Cook’s Notes: You can doctor the box mix by adding grated German Chocolate, chocolate chips, sour cream, a few Tablespoons of strong brewed coffee, etc. Go crazy.)
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 tsp vanilla–maybe more
1-2 tablespoons cornstarch for thickening
Combine all ingredients in saucepan over medium heat. Bring to boil and stir, cooking until thickened, about 12 minutes.
Remove from heat and add 1 1/2 cups coconut and 1 cup chopped toasted pecans. Then fiddle with the recipe. Toast pecans, etc.
(It actually called for 3 egg yolks instead of cornstarch, but who wants to waste whites?)
And now you see how I turned out like this. I simply can’t avoid meddling with recipes, it is my birthright. There would be pictures, except I ate it all too fast. What’s your favorite cake? Share a comment below!
As always, tomorrow it’s Weekly Menus!