Here you go. Jan. 27 is National Chocolate Cake Day.
I would like to thank the good people at Food Network and their twitter account for bringing this to my attention.
Growing up, I was not a fan of chocolate. I’m not sure why. Obviously something was wrong with me. However, that changed and now I totally support all the good chocolate does.
I’m still not a cake lover, though. I’ll eat cake, but it’s not my first dessert choice. I love pie. Love it. My husband and I should have wedding pie instead of wedding cake, that’s how much I love it. Pumpkin pie, especially.
My mom usually made me a pumpkin pie for my birthday instead of a cake. Or I’d have a giant cookie. Or we’d make s’mores. It was interesting doing that in the dead of winter, but seeing ‘Happy Birthday Mary’ spelled out in marshmallows and chocolate squares is something I’ll never forget.
My 24th birthday was pretty great. My husband ordered two dozen cookies from the most awesome cookie bakery in my hometown. I think I shared one with him. Maybe two. I’m a giver.
Where was I?
Right, not a cake fan.
Still, to be true to today’s holiday, I shall have chocolate cake tonight. I won’t make it. No, my husband and daughter will. They love to make German chocolate cake from scratch. It’s the thing they’ve done together since our daughter was 4. (We kind of cheat, though, and use chocolate frosting instead of coconut, as my husband is the only one in the house who likes the coconut frosting.)
Thursday night just got a whole lot better.
GERMAN CHOCOLATE CAKE
- 1 package (4 oz) Baker’s German’s Sweet Chocolate
- 1/2 cup water
- 4 eggs, separated
- 2 cups flour
- 1/4 tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp vanilla
- 1 cup buttermilk
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread frosting of your choice between cake layers and onto top of cake.
Recipe courtesy of BAKER’S