Thank You. Gracias. Merci. Danke. Spasibo.

How do you say “Thanks”?

Me? Apparently, I go with a more universal language… German Chocolate Cake.

I know this is going to look like I’m going way off topic here, but just bare (oops, can’t spell) bear with me. As a food lover, I am always interested in trying new tastes, and different ways to prepare them. Until just recently, one taste that had eluded me was deer. I have not been able to talk myself into going hunting, and since it’s not legal to sell venison commercially, it had always been out of my reach. Well, a friend of ours shot a deer for me this past season. I paid for all the processing and everything, but still wanted to do something to express my gratitude… so, I baked.

Sure, there are lots of things that would have worked, like Katherine Hepburn’s Brownies, Layered Brownies, or even Peanut Butter Cup Cheesecake, but I wanted to make something really special. A German Chocolate Cake is not some simple, cheap dessert you can throw together quickly (at least not a quality homemade one anyway). I guess not everyone will really see things in the same way, but to me, this kind of cake is truly a thoughtful gift because of the time and preparation that goes into making it

There are actually a few medium difficulty level techniques involved in creating one of these delicious decadences. Among other things, you have to be able to beat egg whites to stiff peaks, and know how to fold ingredients versus simply mixing. Neither of those are very difficult, but they do involve more work than the usual mix-everything-together type of directions. Unfortunately, while most desserts are very inexpensive to make, this one probably runs somewhere in the $10 range just for ingredients. But, please, please, please do not let that stop you from making one of these! It is truly worth it! Besides, you are getting a huge, three-layered cake with an amazing frosting. Unfortunately, I did not get to taste this beauty… I wanted to take a big bite so bad, but it probably wouldn’t have gone over so well if I cut a big slice out before giving it as a gift. But, I have made this recipe before, and this one came out just like the others. Do yourself a favor and put this recipe on your “to-make” list right away! Your taste buds will thank you.

German Chocolate Cake

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INGREDIENTS

• 4 oz. sweet baking chocolate (I used German bakers chocolate)
• 1/2 cup water
• 2 cups sugar
• 1 cup butter or margarine, softened
• 4 large eggs
• 1 tsp. vanilla
• 2 1/4 cups all purpose flour (or 2 1/2 cups if using cake flour)
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup buttermilk
• Coconut-Pecan Filling and Topping (below)

METHOD

1. Line bottoms of 3 8-inch or 9-inch round, greased pans with waxed paper.

Note: The easiest way to do this is to flip the pans upside down, lay a sheet of wax paper over the bottom, and rub the blunt edge of a pair of scissors around the edge of the pan. This will create a template you can easily cut out. Spray the inside of the pan, and drop the cut wax paper inside.

2. Heat chocolate and water in a saucepan over low heat, stirring frequently, until chocolate is melted, and then allow to cool.

3. Beat sugar and butter in a medium bowl with an electric mixer on high speed until light and fluffy. Separate the eggs, reserving the whites. Beat the yolks, one at a time, into the sugar mixture. Beat in chocolate and vanilla on low speed.

4. In a separate bowl, mix together the flour, baking soda and salt. Alternately add the flour mixture and the buttermilk, while beating on low speed. Beat just until smooth.

5. Using clean beaters, beat egg whites on high speed until stiff, and fold into batter. Pour into prepared pans and bake at 350° for about 35 min. or until a toothpick inserted in the middle comes out clean. Allow to cool 10 minutes, and remove from pans onto a wire rack. Remove wax paper, and let cool another hour.

6. Top each layer with the Coconut-Pecan Filling and Topping, making a three-tiered cake. Leave the sides unfrosted. Store covered in refrigerator.

Coconut-Pecan Filling and Topping

INGREDIENTS

• 1 cup sugar
• 1/2 cup butter or stick margarine
• 1 cup evaporated milk
• 1 tsp. vanilla
• 3 large egg yolks
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

METHOD

1. Mix sugar, butter, milk, vanilla, and egg yolks in a saucepan, and cook over medium heat about 12 minutes, stirring occasionally, until thick.

2. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts the top of an 8-inch or 9-inch, two or three layer cake.

Recipe from Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today. Seriously, one of my favorite cookbooks!!!