German Chocolate Cake

When I first began this blog, it was mostly because I wanted to share some of the food stories of my past and present. Truth is, I've never been a great cook...but I have appreciated the rich heritage of a mom, grandmothers, and ever so many aunts who have loved to cook. The blog has given me a forum for writing about the things I like to make, as well as recipes that have been passed down to me from others. This German chocolate cake definitely qualifies as part of our family lore and one of the foods I want to pass on to my children. 

My sister-in-law Kay is an amazing cook and her cakes are pies are pretty legendary. She actually made this German chocolate cake for her wedding to my brother. Later, at a family reunion in Wisconsin, she shared the recipe with all the Beckett family and I tucked it away for all these years. Then this summer a friend of ours had a birthday. Dick's wife (and my dear friend) died the week before, so I wanted to give him a day when he wouldn't have to be alone to celebrate his birthday. While no food could begin to alleviate the pain of losing his beloved Sandra, I figured making his favorite type of cake would be a small gesture to make the day a tiny bit less sad. 

It strikes me as somewhat poignant that Mark and Kay are now separated which technically means Kay is no longer part of our family. Even so, it is her recipe that was brought up out of a happier past in an effort to bring joy to a grieving husband. And this is the power of food that nourishes not only the body but the soul. 

Kay Cushing Beckett’s German Chocolate Cake

4 oz German chocolate (1 pkg)

1/2 cup boiling water

1 cup butter

2 cup sugar

4 eggs, separated

1 t. vanilla

2 1/2 cups sifted cake flour

1 t. baking soda

1/2 t. salt

1 cup buttermilk

In small bowl, pour boiling water over chocolate and set aside. 

Cream butter and sugar. 

Add egg yolks, one at a time, beating well after each addition 

Add vanilla and chocolate, mix well. 

Add sifted dry ingredients alternately with buttermilk, beat until smooth. 

Fold in stiffly beaten egg whites

Pour into three 9 inch layer cake pans, lined with greased was paper. 

Bake35 minutes or until it tests done with a toothpick

Frost and fill with coconut pecan frosting. 

COCONUT PECAN PROSTING

(I definitely gained a new appreciation for Kay when I was trying to frost my cake. Getting that rather thick and sticky icing to adhere artfully to the cake isn’t exactly…well..a piece of cake!)

In a saucepan combine:

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 teaspoon vanilla

Cook, stirring over medium heat for 12 minutes or until mixture thickens. Add 1 cup flaked coconut and chopped pecans.