Cake Origins: German Chocolate Cake

In 1829 my Great-Great-Great Grandma Riestenberg sent a recipe with her family to cross the sea, from Germany into the United States.
It was called "Deutsche Schokolade Kuchen", or in English, "German Chocolate Cake". The recipe has been handed down through every generation since, and I am lucky to have it myself. I was always a bit confused about why Coconut would be an ingredient in traditional "German" Chocolate Cake,since, well, you, know... Germany doesn't have native coconut trees. I decided I'd check it out, and stole the original recipe, written in German, from my mother's recipe box. It seems as though, that my Great-Great-Great Grandma didn't ever even know what a coconut was. Apparently, the only vegetable that is grown in Germany is Cabbage, since all of the other recipes were called Kraut this, and Kraut that.
It appears that they used kraut in everything. The original icing for German Chocolate Cake was really Sauer Kraut Pecan Icing. I then started doing more research, and found my Great- Great- Grandmother's recipe, which had some english words, but mostly german, and my Great- Grandmother's recipe, which was slopped up with old fried chicken grease. (she owned a restaurant called the Alpine Inn. They would slaughter the chickens right behind the restaurant, & fry 'em up as they were ordered.) The recipes were all the same except they quit using metric measurements by the time my Great Grandma wrote down the recipe, which was written totally in "american".
But then, I found my Grandmother's recipe, which called for coconut instead of sauer kraut. It was on a little recipe card, that said "With Love, from Fort Lauderdale". It dawned on me then, that my Grandma, who lived in Fort Lauderdale in the late 40's early 50's, had a plethora of coconuts, in the tropical climate, and switched up the recipe, because cabbage does not grow in sand. And like a good daughter, my mother made her recipe the same way her mother did.

Or...
There was a man who worked for the "Baker's Chocolate Co." named Sam German. He invented a Semi- Sweet Dark Chocolate, and in honor of his wonderful invention Baker's Chocolate deemed it German's Chocolate, which you can still buy at your local grocery store today.
The recipe for the cake & the icing were developed to make the product marketable, and it is probably the most popular dessert invented in the U.S., next to a Tollhouse Cookie.
Here's the original recipe for
German's Chocolate Cake with Coconut Pecan Frosting
http://www.kitchenproject.com/history/GermanChocolateCake/OriginalRecipe.htm

pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup Water, boiling
1 cup Butter or margarine

2 cup Sugar
4 Eggs, separated
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
Coconut-pecan frosting


Approx. Cook Time: 30min

1. Melt chocolate in water and cool.

2. Cream butter and
Sugar.

3. Beat in egg yolks.

4. Stir in vanilla and
chocolate.

5. Mix flour, soda and salt. beat in flour
mixture, alternately with buttermilk.

6. Beat egg whites
until stiff peaks form; fold into batter. Pour batter
into three 9-inch layer pans, lined on bottoms with
waxed paper.

7. Bake at 350 degrees for 30 minutes or
until cake springs back when lightly pressed in
center Cool 15 minutes; remove and cool on rack.

THE FILLING AND TOPPING

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans



BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.



ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

Been Too Busy Baking But Now Back To Blogging

Wow! This kitchen has been hopping with Cakes galore, and there has been no time to brag about them.
I've been making Birthday Cakes, Coffee Cakes, Poppy Seed Cake, Cake Pops, and dealing with lots of Fruit Cakes...
But, I digress...
It's been about 2 1/2 months and I have lots of recipes to share with you.
First, there was the delectable Chocolate Cream Cheese Icing that we used for Will's 60th Birthday party. I have my own special secret Chocolate Cake recipe, which I cannot share with you, but I hear that the recipe on the Hershey's Cocoa Can is pretty yummy.

Chocolate Cream Cheese Icing
from Allrecipes.com
4 oz. unsweetened Bakers Chocolate melted
1 block Cream Cheese softened
4 cups powdered sugar
2 tsp. vanilla
2 TBS. evaporated milk

using a mixer, mix the melted chocolate & cream cheese together until light and fluffy.
slowly add in 4 cups powdered sugar
mix in vanilla
then mix in evaporated milk
This recipe was to die for.


2nd recipe
Gluten Free Cake Pops
invented by Amy Moore-Kelm
1 box Hodgson Mill gluten free cake mix
follow recipe on box, increase oil to 3/4 cup
increase eggs to 4.
bake, remove from pan & let cool.
remove hard edges from cake.
crumble remaining cake to crumbs

add Nutella in small increments, stirring until cake can be molded into balls, but not pastey.
roll into desired sized balls.
place onto cookie sheet and freeze until firm.


meanwhile,
melt 1 12 oz. pkg chocolate chips in double boiler.

take lollipop sticks, and dip into melted chocolate 1 at a time.
Insert 1 stick into each ball.

holding stick, dip each ball into chocolate, using spoon to help coat the entire ball.

sprinkle desired topping i.e. sprinkles,crushed nuts, crushed cookies over ball.
insert oppposite end of stick into styrofoam and let chocolate harden.
When chocolate is hardened, they are ready to enjoy!!!

3rd, we made Apple Coffee Cake, unfortunately, we used Rosie's mom's Yeast dough recipe, and I'm not allowed to even have that, but the filling was:
Invented by Christopher Noel
6 Northern Spy Apples peeled and chopped
2 sticks butter
cinnamon, sugar, nutmeg, and cloves.

melt 2 sticks butter in frying pan.
add apples.
add cinnamon, sugar, nutmeg & cloves to desired flavor.
fry until desired tenderness.

using your favorite yeast cake recipe.
roll dough out on cookie sheet until it is wide enough to hold fillng and able to be wrapped like a turnover.
sprinkle brown sugar and crushed pecans or walnuts over apple mixture.
fold the ends over the top of the mixture.
bake until the dough is a golden brown, per recipe instructions.
drizzle a glaze or caramel sauce over top.

And Finally, what you've all been waiting for... is Chris Noel's Award Winning Lemon Poppy Seed Cake with orange glaze... well, actually it's not my own recipe, but one I found in 1999 while on an excursion to Mesa Verde National Park, CO.
I found it in The National Park Cookbook, 1995 ed. , which I bought specifically for this one recipe... and believe me, it's the only recipe worth wanting from this cookbook.
Well, what else would someone think about, while pondering over how Native Americans were able to live on sides of sheer cliffs??? Food, of course.

I made this cake for my friend Steven's birthday party.
He's been begging me to make it since the Cake Disaster of 2009, which won 1st prize at The Avenue Cake & Karaoke Competition.

Pea Ridge Poppy Seed Cake
National Park Cook Book 1995 ed.
1 pkg yellow cake mix-------------- I use Lemon
1 pkg instant pudding mix---------- I use Lemon
4 eggs
1 cup Sour Cream

1/4 oil
1/2 cup Cream Sherry.--- I've got plenty, if you need to borrow some.
1/4 cup Poppy Seeds

Orange Butter Glaze
1 1/2 TBS Milk
1 TBS Butter
1 TBS Orange Juice
1 1/4 c. powdered sugar
1/2 tsp. grated orange rind.

For Cake:
Combine all ingredients in large mixer bowl.
Blend, then beat at medium speed for 4 minutes.
Pour into greased and floured 10 inch Bundt pan.
Bake in preheated 350 degree oven for 50 minutes or till done.
Do Not Overbake.
Cool in pan 15 Minutes.
Remove and cool entirely on Rack.
spoon glaze over cooled cake.

For Glaze: Heat milk, butter & Orange Juice in sauce pan till butter is melted.
Stir powdered sugar & orange rind in small bowl, and to lquid & beat till smooth.

HINT: I zest the orange, then use the juice from the orange... it works marvelously.

Got Those Summertime Blues???

Blueberries, that is!!
Nothing says Summer quite like them.
They are great on everything. Ice Cream, Pie, in Greek Yogurt, on top of your cereal, even in green salads... with a few Nuts!
Here's a recipe to try out. It's in the oven right now...
One lesson to learn though is to read the directions at least 24 hour in advance.
This came from my favorite Cook Book Better Homes & Gardens 2006 edition
or you can just link to the web page below!

http://www.bhg.com/recipe/layer-cakes/blueberry-sour-cream-dessert/

Blueberry-Sour Cream Dessert

1
recipe Dessert Crust
3
cups fresh or frozen blueberries
1/3
cup sugar
3
tablespoons quick-cooking tapioca
1/4
cup water
1
teaspoon ground cinnamon
1
teaspoon finely shredded lemon peel
1/4
teaspoon ground nutmeg
2-1/2
cups dairy sour cream
3
egg yolks, slightly beaten
1/2
cup sugar
1
teaspoon vanilla
Fresh blueberries (optional)
directions

1. Prepare and bake Dessert Crust. Reduce oven temperature to 350 degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand for 15 minutes. Cook and stir mixture over medium heat until blueberries become juicy and mixture is bubbly. Turn into partially baked Dessert Crust.

2. In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup sugar, and the vanilla. Pour evenly over blueberry mixture.

3. Bake about 50 minutes or until sour cream layer is set when gently shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife, loosen crust from side of pan; remove side. Cover and chill overnight before serving.

4. To serve, if desired, garnish with additional blueberries. Makes 12 to 16 slices.

Dessert Crust: Preheat oven to 400 degrees F. In a large mixing bowl, beat 1/2 cup butter, softened, with an electric mixer on medium to high speed for 30 seconds. Beat in 1/4 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until combined. Beat in 1 egg yolk. Add 1 1/2 cups all-purpose flour; beat until combined. (Mixture will be crumbly). Work dough mixture with your hands just until mixture holds together. Press the mixture on the bottom and 1-1/2 inches up the side of an 9-inch springform pan. Bake for 12 minutes or until edges of crust are lightly browned. Cool on wire a rack while preparing filling.

nutrition facts

Servings Per Recipe 12 to 16 slicesCalories323Total Fat (g)18Saturated Fat (g)10, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)1, Cholesterol (mg)107, Sodium (mg)141, Carbohydrate (g)37, Total Sugar (g)20, Fiber (g)2, Protein (g)4, Vitamin C (DV%)7, Calcium (DV%)7, Iron (DV%)6, Starch (d.e.).5, Other Carbohydrates (d.e.)2, Fat (d.e.)3.5, Percent Daily Values are based on a 2,000 calorie diet

Long Ago... In a Galaxy Far, Far Away

It's been a hectic weekend, and I promised that I'd bring a cake tonight. I found an hour yesterday to make my World Famous Chocolate Cake. I won't give out my secret recipe, but I hear the one on the back of the Hershey's can is pretty good.
It's 5:35, and I've yet to come up with a topping for it.
What do I do now?
Improvise, that's what!

Milky Way Icing--- Chris Noel's newest invention.
1 Can Sweetened Condensed Milk (I prefer the brand with Elsie the cow on the label)
1 Bag Milky Way Fun Size Bars
1 dash salt
1/2 tsp vanilla

Chop up Milky Way into chunks
Combine with can Condensed Milk in a double boiler.
Melt the combination until smooth, on medium heat.
blend in 1 dash salt & 1/2 tsp vanilla.
Drizzle on cake while warm!

I Like It Moist and Wet!!!

How often do you hear that statement when people refer to Cake?
The secret is to
A. Make sure you are using Fresh Ingredients.
B. Freeze your cake for at least a day.
C. Always... Always!!! Split your layers.
D. Load up the layers with an exorbitant amount of filling.
E. Freeze it again for another 24 hours.
F. Let it thaw for 1- 2 hours before serving.

It works every time ;)

Here Comes The ... Best Wedding Cake You'll Ever Eat

My friends Mollie and Paulie are finally getting hitched.
I said Mollie, what would you like for Rosie and I to do for your wedding (Thinking she was going to give me a list of songs to sing). She said that she wanted us to make the wedding cakes. I said Wow... Okay. So I started giving her a list of all the wonderful ideas, like Chocolate Torte with Strawberry Filling. Fresh Tangerine Cake. Blackberry Jam Cake. Honey & Cream Cake... etc.
She said Nope. I want White Cake, Chocolate Cake, and Lemon Cake with White Buttercream Icing. To which I said... No problem. and Here's why...
Check out this White Cake Recipe from Cooks.Com

http://www.cooks.com/rec/view/0,166,146170-232204,00.html

MOIST WHITE CAKE

Read more about it at www.cooks.com/rec/view/0,166,146170-232204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
2 eggs
1/2 c. shortening

Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a greased 9 x 12 pan.

Bake at 350°F for 40 minutes.


and for Perfectly White Buttercream
check out
http://www.hurryupcakes.com/recipes/frosting-recipes/bright-white-buttercream-frosting

Bright White Buttercream is a great decorating frosting with a heavenly taste.

This frosting has a lighter taste than the shortening free Butteriest Buttercream, spreads easily, and is stiff enough to form lovely peaks. An easy decorator frosting that’s great for novelty cakes.

Ingredients

* 8 oz (2 “sticks”) room temperature butter
* 1 cup shortening
* 1 tbsp plus 1 tsp clear vanilla extract
* 7 cups powdered sugar (approximately 2 pounds)
* 6 tbsp milk
* <1 drop blue liquid food coloring (optional)

Directions

(See below for addition of food coloring directions.)

1. In one bowl, thoroughly cream butter, shortening, and vanilla.
2. Add one cup of powdered sugar and one tablespoon of milk. Beat thoroughly at medium speed.
3. Repeat step #2 until you have added all of the milk and powdered sugar.
4. Beat for an additional 3-5 minutes at medium speed.

Yield: Approximately five cups of frosting.

The Possibilities are Endless

While working this week, my boss handed me a recipe out of Food Network Magazine
It is a MIX & MATCH QUICK BREAD RECIPE.
She made Zucchini, Dried Cranberry, Bread with Vanilla Bean Glaze.
The result was... Absolutely Delicious!
Check it out!
http://www.foodnetwork.com/recipes-and-cooking/mix-and-match-quick-bread/index.html

Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!



1. Choose a Flavor
Prepare 1 cup fruit or vegetables (one kind).

*Pear, shredded and squeezed dry

*Apple, shredded and squeezed dry

*Banana, mashed

*Carrot, shredded

*Zucchini, shredded and squeezed dry

2. Pick Your Mix-Ins
Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.

*Walnuts

*Pecans

*Almonds

*Hazelnuts

*Pistachios

*Dried cherries

*Dried cranberries

*Dried currants

*Raisins

*Dried figs

*Dried apricots

*Pitted dried dates

*Rolled oats

*Chocolate chips

*Sweetened shredded coconut
3. Prepare the Pan

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
4. Make the Batter

Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.
5. Bake the Loaf

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
6. Make a Glaze

Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.

Chocolate

Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.

Vanilla Bean

Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.

Brown Butter

Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.

Citrus

Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.

Cream Cheese

Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and ¼ teaspoon vanilla extract.

Make these in advance: You can store them in an airtight container for up to 1 week.

Photographs by Charles Masters