Tomorrow is Jim’s birthday and we will be celebrating in Duluth, MN. Jim has been anticipating this birthday because he will now be able to order off a special menu at a few chain restaurants. Oh boy, that sounds delightful, huh? He has also vowed to begin journaling and hopes to put his legacy down on paper.
Anyway, it is my job to bake his favorite cake in honor of his birthday. So I have researched a recipe for a German Chocolate Cake–Jim’s favorite! The history of the German Chocolate Cake is hard to pinpoint but a recipe appearing in a 1957 food column of a Dallas newspaper made the cake very popular. While the name “German” chocolate cake seems to suggest a tie to Germany, the name refers to the type of chocolate used in the cake which is named after the Walter Baker & Company employee, Samuel German, who developed the chocolate in 1852.
The recipe calls for:
1 4 ounce package of Baker’s Sweetened Chocolate
1/2 cup boiling water
1 cup butter or margarine (I use butter!)
2 cups sugar
4 egg yolks
4 egg whites
1 teaspoon Vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Take one 4 ounce package of sweetened chocolate and mix it with the boiling water. Mix until all the chocolate is dissolved. Let this cool before adding it to the later mixture. Mix 1 cup butter with 2 cups sugar until they are fluffy and rich. Slowly add eggs yolks while beating the mixture. Then add cooled chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed into the batter. Measure flour and add 1 teaspoon baking soda and 1/2 teaspoon salt to the mixture. Add the buttermilk and flour to the mixture at the same time alternating the two until smooth.
Beat the egg whites until stiff peaks form. Fold in egg whites slowly. Do not stir or beat them in–just fold. Coat three 8 inch round cake pans with Pam or shortening and dust with flour. Then place wax paper in the bottom of each pan. (Use a pen to mark a sheet of wax paper around the exterior of the pan and cut accordingly.)
Pour equal amounts of batter into each 8 inch cake pan. Put the cake in a preheated 350 degree oven and bake for 30 to 40 minutes. Do not open the oven until the cake has been in the oven for the required time. A toothpick in the center should come out clean, if not, bake for another five to ten minutes.
Once your cake layers have cooled for 15 minutes, you will need to remove them from the cake pans. Cool further on a rack and remove the wax paper from the bottom.
The most important German Chocolate Cake Frosting:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut
1 cup chopped pecans
Mix the evaporated milk, sugar, egg yolks, butter and vanilla on the stove on medium heat for 12 minutes. Once you are done stirring the ingredients together, add the coconut and pecans. Cool the frosting until it is firm and easy to spread. Frost away between each layer and then the sides. Enjoy!
Birthdays are important days and must be celebrated! Our Inn is a great destination for your birthday celebration. We enjoy preparing our special packages for you to be in suite upon arrival including The Firelight Inn Birthday Celebration. This special package includes a 6 inch, double layer, frosted birthday cake and a beautiful bouquet of flowers.
We’ll be celebrating Jim’s big day tomorrow along with our guests and friends. We hope to see you on your next trip to Duluth!
Joy Fischer, Innkeeper/Owner