Of all the things I set out to do this Christmas, this has been way up the list. This takes me so far back, the old-time kind of German chocolate cake baked with Baker’s chocolate. And this is what my mother made for my dad for his birthday many a December 4th–his favorite cake in all the world. The Christmas tree usually also made its entrance into our living room on his birthday.
I cherish these memories. I hold them so near to me.
I didn’t want any other kind of German chocolate cake recipe, this being from the Farm Journal cookbook— I wanted to dive right into the center, just as I used to dig out the very center-circle of most things that my mother baked– except for my dad’s {or anyone else’s} cake, of course!
But I wanted to re-live the flavors of this very cake again. It had been years since I had.
My mom would walk into another room to do a house chore, and there I’d be, getting a spoon into a sweet dessert! I started at toddler-age and probably stopped the tantalizing condition at ten! It wasn’t a trait that she liked about me!– “I’ve had more trouble with that child!“
There was a time I bit into the strong bar of Baker’s chocolate before she could bake with the full bar– that wasn’t a good decision!
And wouldn’t you know it–my daughter has naturally always done that very thing to my baked goods at home!– I let her relish in the splendor and joy of it though! I completely understand her!
[Remember to have everything at room temperature.] Do you have a million-and-one things to do today? Running behind? Are the presents wrapped?!
Melt the Baker’s bar in 1/2 cup water on the stove, then let cool; stir not to clump or burn.
Beat 1 cup butter; then 1 3/4 cups sugar and 4 eggs into the butter. Add the chocolate-water mixture.
Combine 1 cup buttermilk alternately with dry ingredients of 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda.
We’re grown-up kids now– let’s make this recipe into a bourbon-spiked German chocolate cake– we can do a cake-crumb-cake-throw later!!
Put in 1 to 2 teaspoons bourbon in place of vanilla. Make it three cake layers; drizzle the tops of each skewer-holed cake round. It’s a boozy Christmas cake.
In greased and floured pans, bake at 350 degrees 25 to 35 minutes.
For the frosting, only topping, no side-frosting– toast 1 cup chopped pecans, 1 cup chopped walnuts, and 4 cups shredded coconut; set aside.
Beat 6 eggs for the frosting.
Measure 2 cups evaporated milk, beaten eggs, 2 cups sugar, and 1 cup cubed butter into a saucepan. No oleo allowed! Stir constantly on medium heat just like you’d make pudding– careful not to let stick.
When the frosting thickens, and is bubbly-hot, take it off the stove to cool immediately following the addition of nuts and coconut. Stir in 1 teaspoon bourbon and 1 teaspoon vanilla! Stir it off and on as it cools, and cool completely before spooning onto cake layers.
This cake will fall apart if cut the same day for serving. Cover and place in a cool place or lightly ‘fridge. Serve later!
The next day, layers will marry nicely. The cake will firm up while keeping its lush moistness. Flavors increase more. “I’m pretty sure.”
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