A DIVINE GERMAN CHOCOLATE CAKE

Memorial Day in Atlanta was a festive gathering and a perfect weekend for a Cajun crawfish boil!
The Divine Miss M and her hubby hosted friends on their newly completed deck and welcomed summer with delicious food, great Cajun soundtracks, along with ice cold wine and lime-o-rita's!

Even the smallest party can be quite an undertaking when you are setting the scene to ensure the look, feel and vibe of the party is fun and festive. I love how Miss M chose bright pops of summer colors! She decided on sunny yellow- golds and vibrant reds! The melamine plates and green acrylic stemmed goblets were found at Target! Perfect....no need to worry about broken china and glassware on the deck. The red placemats were found at Pier One and the tablecloth was bought from Kohl's! I love the mix of patterns on the paper napkins too! The fresh flowers were purchased at the grocery floral department! The colors are perfect for a Cajun summer theme!

I wish we could have been there! Looks just beautiful M!

Now that's ALOT of crawfish! Not to worry, if crawfish is not to your liking, there was plenty of jumbo spicy shrimp also!

Grandson Luke has decided that he likes hot and he likes spicy...demonstrating how to properly eat crawfish!

What a beautiful grouping of hanging baskets.

I hear the birds find this the perfect spot for nest building!

One of the dessert offerings was this delicious German Chocolate Cake....

I hear it received rave reviews!

THE DIVINE MISS M'S GERMAN CHOCOLATE CAKE

2 1/4 C sifted Cake Flour 

1 t. baking soda

1 t. salt

2 sticks butter, softened

4 oz Sweet (German) Baking Chocolate

1/2 C boiling water

1 C Sour Cream

1 1/2 t. vanilla 

 2 C sugar, divided 1 3/4 C and 1/4 C

 4 large eggs, yolks and whites separated

 1/4 t. cream of tartar

 

 

 

Pre-heat oven to 350 F. Butter 3 round cake pans and dust with cocoa powder to keep the cakes from sticking. Sift your cake flour, measure out 2 1/4 C and then sift together the cake flour, baking soda and salt (set aside)

Finely chop your chocolate and separate your eggs, while your water is heating up to boiling.

Combine the chocolate shavings and water until it’s melted and smooth (set aside)

In a small bowl mix together sour cream and vanilla.

In a large bowl beat 2 sticks butter until creamy.

Slowly add in 1 3/4 C sugar.

Beat in 4 egg yolks, 1 at a time .

Add the melted chocolate and beat just until blended.

Add the flour mixture and Sour Cream mixture in alternating batches. 3 parts flour to 1 part Sour Cream. Beating each addition until fully incorporated. Use a spatula to scoop the sides and bottom, if needed.

In another large bowl beat 4 egg whites with 1/4 tsp cream of tartar, beat until soft peaks form.

Beat on high speed and add in 1/4 C sugar. Beat until stiff.

Gently fold into the batter and then pour into the 3 buttered and dusted pans. Let the pans settle before baking them.

Bake for 25 minutes or until the cake bounces back when lightly pressed in the center with your finger.

Let cool for 10 minutes in pans, remove to wire racks to finish cooling.

Smooth Coconut Pecan Frosting over each layer and build up and top with Coconut Pecan Frosting .

  The Frosting

1 (12 ounce) can evaporated milk

1 1/2 cups sugar

3/4 cup butter

4 egg yolks, slightly beaten

1 1/2 teaspoons vanilla extract

1 (7 ounce) package shredded coconut (about 2-2/3 cups)

1 1/2 cups chopped pecans

 

Blend milk, sugar, butter, egg yolks and vanilla in large saucepan.
Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
Remove from heat.
Stir in coconut and pecans.
Cool to room temperature and of spreading consistency.
Spread the coconut-pecan between each of the layers, and then over top of the cake.