Homemade German Chocolate Cake

For some reason the Birthday Cake of choice among my sisters is a German Chocolate cake. Barbara posted German Chocolate Cupcakes but she used a cake mix and as you know I am a cake snob. I just think a homemade cake is more moist and has over all better flavor. I made this for my sister Gina's birthday. I use the recipe found on the bar of German Chocolate which you find next to the chocolate chips in the baking aisle. The frosting recipe  is also on it. It's so good I don't have to change anything about it.

Microwave 1/2 cup water for 2 minutes. Pour hot water over the German chocolate. Stir until melted

Separate eggs. Beat egg yolks, sugar and butter. Stir in chocolate, vanilla!! buttermilk, baking soda and flour

Beat Egg Whites with an electric mixer until stiff peaks form. Gently fold egg whites into cake batter.

Line the bottom of 3 (9 inch) cake rounds with parchment paper. This is an important step. I didn't do it the first time because I was lazy and didn't feel like cutting out circles. When my cake came out it stuck to the pan and I ended up having to remake the cake. Bake at 350 degrees for 30 minutes

While Cake is cooling make the frosting. I always double the frosting recipe because I never feel like there is enough.

Microwave nuts for about 2-3 minutes to bring out the roasted flavor in the pecans. Set aside

In a Sauce pan add milk, butter,sugar egg yolks and vanilla and cook on medium heat for about 12 minutes. Whisk constantly to keep the eggs from cooking and scrambling. By the time 12 minutes is up the mixture should be at a full rolling boil. Make sure to stir constantly the entire time. 

Remove from heat and add coconut and pecans. When frosting has cooled frost the cake and serve

xoxo-Janis

German Chocolate Cake

(recipe by http://twistedflavor.blogspot.com)

4oz German Chocolate

1/2 Cup Hot Water

1 Cup Butter

2 Cups Sugar

4 eggs separated

2 tea Vanilla!!

1 Cup Buttermilk

2 Cups Flour

1 Tea Baking Soda

Microwave 1/2 cup water for 2 minutes. Pour hot water over the German chocolate. Stir until melted

 Separate eggs. Beat egg yolks, sugar and butter. Stir in chocolate, vanilla!! buttermilk, baking soda and flour Beat Egg Whites with an electric mixer until stiff peaks form. Gently fold egg whites into cake batter.Line the bottom of 3 (9 inch) cake rounds with parchment paper. Bake at 350 degrees for 30 minutes

German Chocolate Frosting

(recipe by http://twistedflavor.blogspot.com)

1 Can Evaporated Milk

1 1/2 Cups Sugar

3/4 Cup Butter

4 Egg Yolks

2 tea Vanilla

2 2/3 Cup Angel Flake Coconut

1 1/2 Cups  Chopped Pecans

Microwave nuts for about 2-3 minutes to bring out the roasted flavor in the pecans. Set aside

In a Sauce pan add milk, butter,sugar egg yolks and vanilla and cook on medium heat for about 12 minutes. Whisk constantly to keep the eggs from cooking and scrambling. By the time 12 minutes is up the mixture should be at a full rolling boil. Make sure to stir constantly the entire time. Remove from heat and add coconut and pecans.

Pineapple Upside down Cake

Once again, I find myself in the Aloha mood.  I really need a vacation.  I like to make this a little different then the traditional method.  I use crushed pineapple instead of pineapple rings.  

Pineapple tidbits also work well.  

I like to get pineapple in every bite.

This is a really easy dessert and we quite enjoy it. 

I start by draining off the juice into a measuring cup.  I use a small can of Pineapple juice to measure out 1 cup of liquid.  Follow the directions on the box mix.  But instead of using water, use the pineapple juice!  It will give the cake an added pineapple flavor.

I use 2 Tablespoons of butter.  Lightly butter the sides of the cake pan and  the remainder of the butter on the bottom.

Sprinkle the bottom with Brown Sugar.

Spread the crushed pineapple 

on the top of the sugar.

Follow directions on the cake box, with the exception of using the juice instead of water.

Bake as directed.  Use a toothpick in the center to test to see if the cake is done.

Enjoy

Love,

 Barbara

Pineapple Upside Down Cake
(recipe by http://twistedflavor.blogspot.com)

1 Yellow Cake Mix

Substitute Pineapple Juice for water

3/4 Cups brown Sugar

2 Tbsp Butter

1 Can crushed Pineapple or Tidbits

Follow directions on the box to make batter.  Drain the pineapple and reserve the juice.  Substituting  the Pineapple juice for the water in the cake mix. I add pineapple juice from individual 6 oz serving juice cans.  Lightly butter the sides of a 9 x13 cake pan.  Heavily butter the bottom.  Spread the Brown sugar over the butter.  Spread the drained pineapple on top of the sugar.  Add batter to the top and bake as directed on the box.  Cool and turn over onto a cookie sheet.  Scrape off any remaining pineapple goodie from the bottom of the cake pan and fill any wholes missing pineapple.

Cool, cut and serve!

Print Recipe

Tres Leches Cake

My Nephew is coming home today from a month long trip to Utah to build a motorcycle!!! This nephew will call me whenever he is craving something sweet. One day he had asked me to figure out how to make a Tres Leches Cake. He told me all I had to do was bake a cake mix...I don't know what he said after that because I stopped listening to the rest of his story once I heard cake mix!! I googled a bunch of recipes and combined all the things I liked about each recipe into one delicious goodness. This is now his favorite cake and I'm making it just for him to celebrate his home coming!
I would say that this cake is the vanilla version of a better than sex cake. In the summer I think it would be fantastic with fresh strawberries...

This seems a little complicated but actually its pretty easy. Get out 2 bowls and separate egg whites from the egg yolks into each bowl. In the silver bowl I am putting my egg whites so my kitchenaid can beat the whites while I beat the yolks

Add 1/4 sugar to whites, 2 tea vanilla and beat until you can turn the bowl upside down and not spill the whites. Egg whites are temperamental there can not be any moisture or the whites will not beat up the way you want them to. Without fail whenever my husband sees the whites all beat up like whip cream he will attempt to lick the beater. Sometimes I warn him and sometimes I keep my mouth shut so I can see his reaction when he tastes the nasty eggs expecting something else...

In the other bowl beat your yolks, 3/4 cup sugar and 2 tea vanilla ( no not a typo I add vanilla to both) until the yolks are light and have doubled in volume. Add Baking powder, milk and flour and mix

Fold Yolk Mixture into egg whites. Batter is light and airy almost like Angel Food Cake. Pour into a greased 9X13 pan and bake at 350 degrees for 40 minutes

The cake will be golden brown and pull away from edges. While cake is warm poke all around with the bottom of a wooden spoon. I let my kids do this step. They love to help.

In a bowl combine Can milk, whipping cream and sweet & condensed milk and stir. Pour mixture all over cake. Cover with siran wrap and set in fridge. Now if you can wait it's better to let sit in the fridge overnight but it usually doesn't last that long in our house.

Whip whipping cream, vanilla and sugar in a bowl until thick. Again you should be able to hold whipped cream over your head without it dumping on you. Spread on your cake and serve.

 xoxo Janis!!

Tres Leches Cake

(recipe by http://twistedflavor.blogspot.com)

5 Eggs Separated

1 Cup Sugar 

1 1/2 TBS Vanilla!!!

1 1/2 Tea Baking Powder

1 Cup Flour

1/3 Cup Milk

1 Can Can Milk

1 Can Sweetened Condensed Milk

1/2 Cup Whipping Cream + 1 tbs sugar

1 Pint Heavy Whipping Cream

1/2 Cup Sugar

1 Tbs Vanilla!!

Get out 2 bowls and separate egg whites from the egg yolks into each bowl. Add 1/4 cup sugar to whites, 2 tea vanilla and beat until you form stiff peaks. You should be able to turn the bowl upside down and not spill the whites.

In the other bowl beat your yolks, 3/4 cup sugar and 2 tea vanilla  until the yolks are light and have doubled in volume. Add Baking powder, milk and flour and mix. Fold Yolk mixture into the whites. Pour into a Greased 9x13 pan. Bake for 40 minutes at 350 degrees. Cake will be golden brown and will pull away from edges. Poke holes all over cake. In a bowl combine 1 Can Can Milk, 1 Can Sweetened Condensed Milk, 1/2 Cup Whipping Cream + 1 tbs sugar. Pour liquid mixture all over cake and let cool in the refrigerator overnight. Before serving beat 1 pint whipping cream, 1/2 cup sugar and vanilla until firm peaks form. Spread all over cake and serve!!