June 11th is National German Chocolate Cake Day. This is probably my all-time favorite cake! My mother used to always make it for me on my birthday. But she would use our family Devil’s Food Cake Recipe. I thought I would share this to celebrate this day:
2 C sugar
1 teaspoon baking soda
2 C flour
1 C Boiling water
1/2 C shortening
1/2 C cold coffee
1/2 C cocoa
1/8 teaspoon salt
Cream sugar and shorting. Add the eggs. Dissolve the baking soda in the coffee, mix in. Sift together cocoa, flour, and salt. Add to mixture. Stir in the boiling water last.
Pour into 3 round, greased cake pans. Bake in a preheated oven at 375 degrees for 15 to 20 minutes.
Filling and Topping
1-14 oz. can of condensed milk such as Eagle Brand
½ Cup water
3 egg yolks
1 t vanilla
1/2 C butter (1 stick)
1 1/3 c Pecans; chopped reserve 10 whole pecan halves for garnish.
1 ¾ c Angel flake coconut
Cook the milk, eggs, and water over a double boiler until thickened. Add the vanilla and butter and whisk in until it is melted and smooth. Add the chopped pecans and coconut.
1 stick or 1/2 Cup butter, softened
9 squares Baker’s German’s chocolate, melted and cooled
1 1/2 cups powdered sugar
1 tsp vanilla
1 1/2 TBS milk
for a richer chocolate flavor, add cocoa powder- or use more German’s chocolate
Mix butter and chocolate in mixing bowl. Stir in powdered sugar.
Beat vanilla and milk until smooth and of spreading consistency.
Divide the filling evenly between the 3 cakes putting the 1st layer down, then spread the filling evenly. Repeat with the other layer.
Frost the side or top of the cake only. For garnish you can place pecan halves around the top edge.