German's Sweet Chocolate Cake

A couple of weeks ago, it was my dad's birthday. His favorite cake is a German's Sweet Chocolate cake, so my mom and I made him one. This recipe is not German - German's Sweet Chocolate is the kind of chocolate you use. And the cake was actually invented in Dallas - where we live! If you love coconut, chocolate, and pecans, this cake is definitely for you!

Ingredients:

• Cake
• 4 oz. package German's Sweet Chocolate baking squares
• 1/2 cup boiling water
• 1 cup butter
• 2 cups sugar
• 4 egg yolks
• 1 tsp. vanilla
• 4 egg whites
• 1/2 tsp. salt
• 1 tsp. baking soda
• 2 1/2 cups cake flour
• 1 cup buttermilk
• Coconut-Pecan Frosting
• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/2 cup butter
• 1 tsp. vanilla
• 1 1/3 cups Baker's Angel Flake Coconut
• 1 cup chopped pecans
• Pecan halves

Melt the chocolate in the boiling water.

Cool.

Cream butter and sugar until fluffy.

Add egg yolks, one at a time.

Beat well after each.

Add the melted chocolate and vanilla. 

Mix well.

Sift together salt, baking soda, and flour.

Alternate adding the flour mixture and the buttermilk.

Beat well until smooth.

Beat the egg whites.

Stiff peaks should form.

Fold in beaten egg whites. 

Line the bottom of three 9-inch layer cake pans with parchment paper or wax paper.

Pour the batter into the cake pans.

Bake at 350ºF for 30 minutes.

Allow cake to cool.

To make the Coconut-Pecan frosting, combine the evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan.

Cook and stir over medium heat until the mixture thickens.

It should take about 12 minutes.

Add the pecans and the coconut flakes.

Stir the mixture until it is thick enough to spread.

Frost the top of each layer with the frosting. 

Arrange the layers to that the the tops and bottoms meet (which means your middle layer will be upside down and your bottom and top layers will be right-side up).

Frost the top of the cake and decorate it with extra pecan halves.

Enjoy!

Pecan Paulines

Yesterday I made Pecan Paulines (the recipe we use comes from my Great Aunt Polly).  These are basically like pecan pralines on top of a cookie.  These are really tasty!

Ingredients:

• Cookies
• 1  2/3 cups flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup butter
• 2/3 cup firmly packed brown sugar
• 1 egg
• 1/2 tsp. vanilla extract
• 1/2 tsp. maple flavoring
• 1 cup pecans
• Praline Frosting
• 1 cup packed brown sugar
• 2 tbsp. corn syrup
• 4 tbsp. water
• 2 cups sifted powdered sugar

Yield: 32 cookies

Cream the butter.

Gradually add the brown sugar, creaming well.

Mix in the egg, vanilla, and maple flavoring. Beat well.

Gradually add the flour, baking soda, and salt.  Make sure the dough is thoroughly blended.

Shape the dough into an 8-inch roll.  It should be approximately 2 inches in diameter.

Wrap the dough in wax paper (or aluminum foil) and chill for at least 4 hours.  I just put it in the fridge overnight.

Chop or break the pecans into small pieces (about 4 pieces per pecan).

Cut the dough into 1/4-inch slices and place on a cookie sheet lined with parchment paper.

Press 4 or 5 pecan pieces onto each cookie.  Bake at 350ºF for 9 minutes.

To make the praline frosting, combine the brown sugar, corn syrup, and 2 tbsp. water in a saucepan.

Bring the mixture to a boil, stirring constantly.

Blend in the powdered sugar and 2 tbsp. water.  Mix until smooth.

If necessary, add a few drops of water until it becomes the consistency of a glaze.

Drizzle the cookies with the praline frosting.

Enjoy!

Pecan Brittle

Along with peanut brittle, we also make pecan brittle.  We use the same recipe as we do for peanut brittle - we just use peanuts instead of pecans.   

Ingredients:

• 1 cup sugar
• 1/2 cup light corn syrup
• 1 1/2 cups pecans
• 1/4 tsp. salt
• 1 tbsp. butter
• 1 tsp. vanilla extract
• 1 tsp. baking soda

To begin, grease a cookie sheet with butter.

Combine the sugar, corn syrup, pecans, and salt in a 2 quart microwave-safe bowl.  Microwave on high for 4 minutes.

Stir the ingredients. Microwave on high for an additional 4 minutes.

Add the butter and microwave on high for an additional 2 minutes.

Stir in the vanilla and baking soda until it is light and foamy.

Spread onto the buttered cookie sheet as thinly as possible.  Allow the brittle to cool and break into pieces.

If you like pecans, I definitely recommend trying this recipe out!