Time is chugging along and summer is almost gone. It is hard to believe that the Labor Day holiday is upon us. Customs used to be that you did not wear straw hats or white shoes after Labor Day. I don’t know why you would want to wear white shoes anyway but I guess it is a thing.
I remember every Easter Mom would get all of us girls a new Easter dress and a pair of white buckle shoes. I hated wearing dresses and I always ended up scuffing black marks on my shoes (OOPS). I didn’t like to dress up and during those times I tried to make myself invisible. I thought if I was real quiet everyone would forget about me and I wouldn’t have to dress up. Momma Said, “The old adage, be seen and not heard, didn’t work.”
I still don’t like to dress up, I am comfortable in what I choose to wear and if it does not work for some people, just look the other way. At this time in my life I am a person who is comfortable in my own skin. In other words, I do not dress or act to please other people. I am not rude or obtrusive but it is time to live for me. Momma Said, “If you love it, set it free” and that is what I have done with my spirit.
The Best German Chocolate Cake in All the Land
- 3/4 cup butter (1 1/2 sticks)
- 1 1/4 cups dark cocoa powder
- 1 cup brewed coffee (Or any liquid. I guess some people are against adding coffee, but it really just brings out the flavor of the chocolate.)
- 2 cups milk (can use coconut milk)
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 3 eggs, lightly beaten
- 1 tablespoon vanilla
- 2 1/4 cups all-purpose flour (or rice flour for gluten free)
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- Preheat oven to 350ºF. Place a greased circle of parchment on the bottom of 3 8-inch pans (or grease them and dust them with cocoa powder).
- Combine the butter and cocoa and cook on the stove or in the microwave until melted. Slowly add the coffee and milk, whisking to combine. Add the sugars, eggs, and vanilla and whisk until smooth.
- Combine the flour, baking soda, baking powder, and salt. Add to the rest and mix just until combined. Divide evenly between 3 prepared pans. Bake for 45 minutes or until toothpick comes out mostly clean.
- Cool before removing from pans (you might want to loosen from the edges with a sharp knife). Cool completely before frosting.
For the German chocolate frosting:
- 1 cup brown sugar
- 1 cup evaporated milk
- 3 egg yolks
- 1/2 cup butter (1 stick)
- 3 teaspoons vanilla
- 3 cups Sweetened Flaked Coconut
- 1 1/2 cups pecans (lightly toasted in the oven or in a pan on the stove)
- Combine the sugar, milk, yolks, and butter. Cook on the stove, whisking constantly until bubbling and thickened. Add the vanilla, coconut, and pecans. Cool before frosting cake.
For the milk chocolate frosting:
- 2 cups chopped Milk Chocolate or milk chocolate chips
- 2 sticks butter, softened
- 5 tablespoons cocoa powder
- 1 teaspoon vanilla
- 5 cups powdered sugar
- 3-6 tablespoons milk
- Melt the chocolate (I do it in the microwave). If you’re using chocolate chips instead of baking chocolate, make sure you turn your microwave power way down and stir often.
- Beat together the melted chocolate and butter. Add the cocoa powder and vanilla. Alternately add the powdered sugar and milk until desired consistency is reached.
To assemble cake:
- Fill middle layers and top with German chocolate frosting. Frost the edges with milk chocolate frosting.