*coming home...

The bed linens are washed, pillows are fluffed cause our boy is coming home (for a visit)!

Our oldest, Robby, has been overseas for three months and recently arrived back in the states.  He will be arriving here at our house sometime in the next day or so for a weeks visit.

We are ready for a bit of down time with him for sure!  Henry and I put our hands to work and made his favorite cake - German Chocolate. We are praying for a quick arrival so we aren't tempted lest we succumb.

I had never used parchment paper in my cake pans before. I learned as momma had taught me; butter the pan and then sift flour in the pan, shake it around and tap out the excess. This always worked for her. I have used this method in the past and have been a bit frustrated with some small portion of the bottom of the cake sticking to the pan. So.. I decided to purchase the parchment paper from Walmart for my upcoming baking.  I don't know why I have never used it before!  Works beautifully.

Here is the recipe for the cake pictured above:

German Chocolate Cake (food network)

Ingredients

Cake Layers:

• 4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
• 1/2 cup water
• 2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 pound unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 eggs, separated
• 1 cup buttermilk
• Frosting, recipe follows or whatever you prefer

Directions:
In a micro-safe bowl, melt chocolate and water together in a microwave or over a double boiler.  Stir until smooth and set aside.  In a spearate bowl, sift together the cake flour, baking soda, salt and baking powder. Set aside.

In the bowl of a standing mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in melted chocolate. Add the flour mixture and buttermilk, alternating, until everything is combined.  Using an electric mixer beat egg whites, in a small bowl, until stiff peaks form. Gently fold the whites into the batter.  Pour batter into 3 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake for 30 minutes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.

To Assemble the German Chocolate Cake:

Start with a layer of cake, top with a generous layer of the caramel/pecan frosting, place the other layer of cake on top of the frosting, frost that layer with caramel/pecan frosting

Around the outside of the entire cake, spread dark chocolate frosting or caramel/pecan frosting.

Coconut Pecan Frosting/Filling:

• 1 1/2 cups evaporated milk
• 5 egg yolks, slightly beaten
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 cup butter
• 2 1/2 cups flaked coconut
• 2 cups toasted pecans

Combine evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from heat. Add coconut and pecans and cool before frosting cakes.

Can't wait to slice into it!  I haven't eaten the cake yet (obviously), but the coconut/pecan topping is DELISH!