One of Craig’s favorite desserts is German Chocolate Cake, which is a really good thing – because I like it too. See if I like something, it tends to get made a little bit more. It’s not that I don’t love him enough to make something I don’t like (trust me I make stuff that I wouldn’t touch but he loves it) but if I’m getting a little something good out of it too, then so much the better. Let’s face it, how often do make an appointment to go see your dentist. The only one who gets something enjoyable out of that visit is the dentist.
I recently found out that Craig’s mom really likes German Chocolate Cake too (muah ha ha, kill two birds with one stone – no pun intended). Whenever she comes to stay with us, I find nearly empty bags of chocolate candies in my freezer. I keep bags of chocolate candy in my freezer so that it’s there when I need it for a recipe. I forget that it’s in there, but ever since she discovered it…she hasn’t forgotten.
So for her last visit, I made the German Chocolate Cake. This also helped to save what’s left of my chocolate reserve. What was especially entertaining about it was watching she and Craig devour 90% of the cake over the weekend. It was dessert, bedtime snack, (and as Craig likes to refer to cake in the morning) breakfast danish.
Helpful Hint: whenever you can satisfy more than one person with a dish, do it. I know it sounds like common sense, but when the in-laws are involved, common sense sometimes flies right out the window.
I’m not into making cakes from scratch. Yes, they are delicious, but they are also time consuming. Most of the boxed cakes are so good and inexpensive why bother re-creating the wheel. But I make the icing from scratch. It tastes completely different than the garbage they sell in those cans. Plus, in the time it takes you to finally pull that stupid foil off of the top of the can, you can have homemade icing. I of course, can’t leave well enough alone with the recipe that’s been in existence for a million years. I’ve got to put my own spin on it. I use almonds, instead of pecans because 1- I always have 1/2 salt roasted almonds around and 2- they stay crunchier than pecans. I also add a touch of vanilla to mellow out the sweetness a bit.
The following recipe is my version of Coconut Pecan Filling from The Joy of Cooking
Makes Approx. 1 1/2 Cups
- 1 Cup Sugar
- 1 Cup Evaporated Milk, Half-and-Half, or Heavy Cream
- 3 Large Egg Yolks
- 8 Tablespoons (1 Stick) Unsalted Butter (cut into small pieces)
- 1/2 Teaspoon Vanilla Extract
- 1 1/3 Cups Flaked Sweetened Dried Coconut
- 1 1/3 Cups Chopped Almonds (I use 1/2 salt roasted almonds from Trader Joe’s)
Add first four ingredients to a medium saucepan. Cook, whisking constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for an additional 1-2 minutes. Remove from heat and stir in vanilla, coconut, and almonds.
Let mixture cool until spreadable. You can keep this for up to a week in the refrigerator. Let it come to room temperature before spreading onto cake.