Every single year my brother requested a German Chocolate Cake for his birthday. Every single year I hoped he would chose something different. The recipe my mother used was the on the back of a bar of Baker's Chocolate. The cake always received rave reviews from everyone but me. I was completely indifferent towards it. Not any longer. The German Chocolate Cake in Rose's Heavenly Cakes is utterly fantastic.
Rose uses dark chocolate for the cake batter. Finally, a German Chocolate Cake that actually tastes like
chocolate. The deep flavor balances perfectly against the coconut pecan frosting. The frosting, I have decided, is my new breakfast cereal. I've named it "In Denial".
Rather than a two layer cake, as the recipe called for, I made a single layer and a dozen cupcakes.
I wanted to see if it made a difference baking in an aluminum cake pan verses stainless steel. I have a theory
that my heavy, commercial grade Cuisinart cake pans are holding in so much heat after coming out of the oven they are literally drying out Rose's delicate batters. This cake came out incredibly moist, as did the cupcakes. And then the most peculiar thing happened; they started disappearing. No one wanted to wait for the frosting!
Looks delicious!! I'm always curious how German Chocolate Cake would taste like. Is the frosting on the sweet side? Looking at yours and your rave reviews, i have to try this too in the next free choice!
ReplyDeleteFaithy,
ReplyDeleteThe cake isn't sweet but the frosting definitely is. I, however, have a horrible sweet tooth. I suppose you could lighten the frosting by using something other than condensed milk, which if I remember, is difficult to find in your markets?
I'm glad to see your great review for this cake. In our family it was my cousin that liked German Chocolate. It was the only cake my grandmother ever made, and I found it disappointing.
ReplyDeleteI'll have to give German Chocolate a second chance!
I have made many german choc cakes for friends and boyfriends over the years, and rose's coconut-pecan goo is hands down my favorite. i love that the goo is your new breakfast cereal!!
ReplyDeleteoops--i meant to say coconut-pecan GOOP. goo sounds like glue, whereas goop sounds like breakfast.
ReplyDeleteב''ה
ReplyDeleteLove your new breakfast named Denial. Lol!
Looks great!
Vicki, it looks pretty. I'm also curious as to how this taste, glad to hear they are good! (well, most Rose's recipes are, aren't they? :))
ReplyDeleteI'm digging "In Denial". LOL
ReplyDeleteThis goo/goop would tempt me any time!!!
ReplyDeleteI've made the cake part (for an as-yet-unblogged ice cream cake), and yes, it is really good. Now you've made me crave the goo. I mean goop!
ReplyDeleteHi Vicki! Condense milk is easy to find here..only the turbinado sugar is difficult to find but i managed to find it and stock it up..hahaha
ReplyDeleteThanks for the link to elizabeth's site for all the macarons variety! :D Looks yummy and interesting. perhaps i'll try sandwich with ice-cream the next time.
Go you and the German Chocolate cake and your new breakfast cereal!
ReplyDeleteGlad to hear that your experiment with the aluminum pans resulted in a moist cake.
Got to try this cake as it feels like it is eating a hole in my subconscious with all its nagging.
You need to send me your postal address and I will send you a spurtle. You absolutely need one. ASAP!
ReplyDeleteUm, Vicki. Just for a laugh, I cut and pasted AmiraE Ta message into the google translator.
ReplyDeleteVery educational. Put it this way - I am glad they didn't write all that in English! Good for a giggle though!
http://translate.google.com
Japanese to English...