I should thank the Germans

This past week end I went to Athens, GA for the Auburn/Georgia game. Let me just say that place is CRAZY. But I really liked the campus and LOVED the town. They have the cutest little restaurants and shops and it really has a New Orleans French Quarter feel to it. The downtown area really feels sort of stuck in time which I think is really great and so fun to just wonder around. PLUS they already had some Christmas decorations up which really, really made me happy. But it was a long week end and a really long drive for me so I am pretty much still dead. Anyways…my friend, Lee’s, 21st birthday was this past week end and her favorite cake is a German Chocolate Cake. I’ve never made this cake before and was surprised to find out that even with all of the cake cook books I have, I did not have a single book with a recipe (Shocking). So I ended up combining a few recipes I found on line (don’t remember where) and it turned out SOOO good. I think this might be my new favorite cake; I could not stop eating the scraps. The only thing about this cake is that baking with coconut is always a risky thing because I think most people either love it or hate it. I happen to love it so this cake was pretty much perfect for me. The recipe is at the bottom. Enjoy!

German Chocolate Cake

For cake…
1 package Baker’s German chocolate
½ cup water
2 sticks butter
2 cups sugar
4 egg yolks
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup buttermilk
For coconut/pecan filling…
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick butter
1 tsp. vanilla
1 ¼ cup shredded coconut
1 cup chopped pecans
For chocolate frosting…
2 packages cream cheese frosting
1 stick butter
4 cups powdered sugar
½ cup cocoa powder
1 tsp. vanilla

Pre-heat oven @350

Melt chocolate with water until chocolate melts, stirring constantly

Beat sugar & butter until creamy

Add egg yolks, beating after each addition

Pour in chocolate mixture & vanilla

Slowly add flour, baking soda, & salt alternately with buttermilk

Bake in 3 greased & lined round pans for 30-35 mins or until toothpick comes out clean

Prepare coconut/pecan filling by combining all ingredients & cooking over medium heat for 5 minutes

Place in fridge to cool for atleast 15 mins

Prepare chocolate frosting by first beating cream cheese & butter together until creamy

Slowly add remaining ingredients & beat until creamy with no lumps

Once cake is cool, spread coconut/pecan filling between each layer & frost sides of cake with chocolate frosting

Serve & enjoy!

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