In celebration of my husband’s birthday, I decided to bake a German Chocolate cake this morning. I’ve been wanting to try a homemade frosting for it and have searched high and low for the right recipe. Finally finding one, I became quite the “busy bee” this morning!
The cake is the tried and true Hershey’s chocolate cake recipe and I’ve played around with it a tiny bit. Here’s the recipe (My changes are in parenthesis):
Thanks to Hershey’s for the simply awesome recipe that has been one of my favorites.
HERSHEY’S Perfectly Chocolate Chocolate Cake
2 c. sugar (1-1/2 cups sugar)
1-3/4 c. all purpose-flour (1-1/2 cup unbleached AP flour + 1/4 c. ww pastry flour)
3/4 c. Hershey’s cocoa
1-1/2 tsp baking powder (1-1/2 tsp aluminum-free baking powder)
1-1/2 tsp. baking soda
1 c. milk (I will sometimes use Unsweetened nut milks)
1/2 c. oil
2 tsp. pure vanilla
1 c. boiling water
(1 tsp. coffee)
Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes at 350 degrees. Cool 10 minutes then cool completely out of the pans. Ice when completely cool.
This is the icing recipe for a 2-layer cake. Since I’ve never made it before, I will follow it exactly before I start playing with it! Ok, so I lied. I did play around with it, but only a little bit!
German Chocolate Cake Frosting
1 c. evaporated milk
1 c. sugar
3 egg yolks beat with 1 tsp. water
1/2 c. butter
1 c. chopped pecans
1 c. flake coconut
1 tbsp. corn starch (optional)
Cook over medium heat until thick. Then stir in nuts and coconut. Spread on cooled cake while still warm. Let set for about 1/2 an hour, then serve it up as big, thick slices!
HAPPY BIRTHDAY, Jeff! I love you more than you’ll ever know!