One year, for Valentine's Day, Dustin got me a card, some flowers and Ferrero Rocher chocolates. I graciously accepted my gifts, but he still had this weird smile on his face. "Do you like the Ferrero Rochers?" He asked. "Um, yes, thanks honey," I replied. "Because I know how they're your favorite," Dustin went on, still smiling. I was very confused as Ferrero Rochers are NOT my favorite, but tried to play along. Dustin wasn't convinced. He said, "No, remember, you said that when you were in the grocery store when you were little, and you always wanted the Ferrero Rochers, but your mom never let you get them--?" At this point, I could feel the anger starting to bubble up inside of me--"He confused me with an ex-girlfriend??" I could tell Dustin was starting to realize too that I was NOT that little kid at the grocery store begging for Ferrero Rochers. And then he figured it out.
It was his best friend Steve. My husband confused me with his best friend Steve. Awesome.
So, fast forward to Valentine's Day 2012. I decided to make Dustin's favorite cake, German Chocolate.
But it's not his favorite. It's his Dad's. Oops.
But it may be his favorite now, though. The cake was perfectly soft and the flavors were subtle yet delicious, not to mention the homemade pecan-coconut frosting that generously covered the cake. It's definitely become a favorite in the Bank house!
To make your own GC cake, you'll need:
3 eggs
2/3 C softened butter
1.5 C AP flour
3/4 TSP baking soda
1/4 TSP salt
4 OZ sweet baking chocolate
1 C sugar
1 TSP vanilla
3/4 C buttermilk (I use milk with 1 TBS white vinegar)
Separate eggs and allow them and the butter to stand at room temperature for 30 min. Grease and lightly flour two round cake pans. Stir together flour, baking soda and salt. Set aside.
In a small saucepan combine chocolate with 1/2 C water. Cook and stir over low heat til chocolate melts. Cool.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 sec. Gradually add sugar and beat for 2 min. Add egg yolks 1 at a time, beating well after each one. Add cooled chocolate mixture and vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition is combined.
Wash beaters. Beat egg whites until stiff peaks form. Gently fold egg whites into batter. Spread batter in the prepared cake pans. Bake at 350 for 20-25 minutes, checking with a toothpick for doneness. Remove cake layes from pans, and cool thoroughly before adding frosting.
To make your own Coconut-Pecan Frosting:
In a medium saucepan slightly beat one egg. Stir in 2/3 C (one 5 OZ can) evaporated milk, 2/3 C sugar, and 1/4 C butter. Cook and stir over medium heat for 6-8 minutes or until thick and bubbly. Remove from heat. Stir in 1 and 1/3 C coconut flakes and 1/2 C chopped pecans.
Happy baking, and happy eating!
