Thursday, June 23, 2011

Midnight German Chocolate Cake

You know it's vacation frequent facebook enough to know the minute by minute updates, you take multiple naps in one day, and the food blog gets updated. Katie and I aren't the most diligent when it comes to keeping our blog up to date, but this German chocolate cake deserves an post, picture, and subsequent drool.

This post-taco-tuesday cake was made by two pro cake making amigos. How many triathletes does it take to make a german chocolate cake? One to bring the flour, another to get the recipe, and another to eat. After a lively evening of not standing in an obscenely long line, frozen margaritas, and tacos dripping with "white sauce", we were far from going to sleep. Triathletes like to brag, and we like to brag about being good at things. It's not a bad thing, versatility is a virtue. Some claim to be quadrathletes. We can swim, bike, run, and .....get in touch with our senses. This last event can take on a multitude of meanings so I'll let your mind wander. But most are also great cooks. The recipe came from All Recipes and the frosting a delicious labor of love. Bear in mind that custard takes if you have it, turn on an episode of Tosh.0 and laugh your way to creamy goodness...(don't let your mind wander on this one).

Midnight chocolate cake because that's when the frosting tastes best. Add however much melted chocolate you need ....a.k.a. a lot.

  • Cake:
  • 4 (1 ounce) squares German chocolate
  • 1/2 cup hot water
  • 2 cups white sugar
  • 1 cup shortening
  • 4 egg yolks
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 1 teaspoon baking soda
  • 4 egg whites
  • Coconut Pecan Frosting:
  • 1 egg yolk
  • 1 1/4 cups white sugar
  • 1 cup flaked coconut
  • 3/4 cup chopped pecans
  • 2 cups heavy whipping cream
  • 1/4 cup butter

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