I have the best dad in the whole wide world. Growing up he was always the dad that coached my softball teams and when he wasn’t coaching my teams he NEVER ever missed a game. We took countless post game trips to McDonalds to get a twist ice cream cone no matter how late it was. He was my principal in middle school and then again in junior high and I actually enjoyed him being around everyday. He taught me how to fish and is the reason that I can bait my own hook. To this day I can probably count on one hand the number of times I have beaten him in the board game Pente and we have played it countless times and continue the challenge on occasion. He does however know that he is no match in a game a Chinese Checkers.
I have a huge soft spot for my dad. Even now that I am an adult and have a family of my own, he and my mom are still at the top of the list for people to call when I need advise. I know that whatever he tells me, he ultimately has my best interest at heart. He is a man of God, a wonderful influence for my husband, a role model for my son, and still my daddy.
German chocolate cake is my dads FAVORITE. I found this recipe last year and made him this cake. It was my first attempt at a German Chocolate. It was such a hit that he asked for it again this year. This cake is not for those bakers that want a recipes that you can just throw together. Honestly it is a lot of work but so delicious!
What you need for the cake:
2 (4-oz.) packages german chocolate baking bars
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
How it comes to life:
Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. I like to then sprinkle some flour on top of the greased parchment paper and work the pan around to so that the flour is spread evenly. This seems to help the cakes not stick.
Preheat oven to 350 degrees.
Microwave chocolate baking bars and 1/2 cup water in a microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
Combine flour, baking soda, and salt in a medium bowl.
Beat butter and sugar at medium speed with a kitchenaid mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed until stiff peaks form (about 5 minutes or more); gently fold into batter.
Pour batter evenly into prepared pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).
What you need for the icing:
2 cups chopped pecans
1 (12-oz.) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, lightly beaten
2 cups sweetened flaked coconut
1 1/2 teaspoons vanilla extract
How it comes to life:
Right after the cake came out of the oven (still at 350 degrees), bake pecans in a single layer in a shallow pan 10 minutes or until toasted, stirring halfway through. Cool completely (about 20 minutes).
Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
Remove pan from heat and transfer mixture to a bowl. Stir in coconut, vanilla, and pecans. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
Bring it together:
Place one layer of the cake onto a cake pedestal.
Spread a thin layer of the coconut pecan icing on top of that layer. Next add the second layer and spread another thin layer of icing. Add the final cake and use the remaining icing to cover the cake. I used extra coconut to decorate the base of the cake.
Recipes adapted from HERE