German Chocolate Cake

Annika and Curt Sigfstead were at the lake one July long without Lara so I made this for Annika’s Canada Day birthday and it was a hit.  A birthday cake seems like a bit “much” for the lake but remember, un-iced cake freezes well so you can make ahead and then all you need to do is make the icing.  This icing is a bit of a production (as my mom would say) but totally worth it!

INGREDIENTS

  • 4 oz bittersweet chocolate (melt in double boiler)
  • ½ c water
  • 1 c butter
  • 1½ c sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 c flour
  • 1 tsp baking powder
  • 1 tsp soda
  • ½ tsp salt
  • 1 c sour cream
  • Do first five ingredients as per usual.  Alternate dry ingredients and sour cream into sugar mixture. Bake in two layer greased and lined pans at 350.  Cool each into two horizontally.

Icing

This is enough icing if you just want to ice between the layers.  I made 1½ recipes to ice a whole layer cake –including the edge.

  • 1½ c chopped pecans
  • 1½ c sweetened flaked coconut
  • 1½ c sweetened shredded coconut
  • 1 c evaporated milk (not sweetened eagle brand – just regular)
  • 1 c sugar
  • 3 egg yolks
  • 1/3 c butter
  • 1 tsp vanilla

‍

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Toast pecans and coconut separately in 350 oven until nicely browned.
  2. Whisk milk, sugar and egg yolks and cook over med heat until thick enough to coat spoon. Add butter and vanilla and remove from heat.  Mix with pecans and coconut and put in fridge for several hours until very, very, very thick.
  3. Glob it all over the cake!

TIPS & HINTS

The coconut and pecans can be toasted ahead to make it easier at the lake.

CHEAT: Use a chocolate cake mix.  The icing is the star of this dessert!