Oh, this cake. This cake.
This cake made me say bad words today.
See, I like to make my life extra-stressful sometimes. I’ve told you before that my Mom and Dad still have Sunday dinners at their house, and my siblings all get together and eat, play, act like we’re still kids and watch our own kids wreak havoc on my parent’s house once a week. So sometimes, I like to make dessert, especially big obnoxious desserts like this one, to share with my big family.
Luckily, my parents live less than five minutes away from me. Unluckily, I don’t have a good way to transport a cake that weighs almost as much as my three-year-old and is way too high for those cake carriers.
That’s where the stress comes in. This brilliant little food blogger likes to put these monster cakes on to a cookie sheet and balance them on the front seat of my car, then drive annoyingly slow, holding my breath and crossing my fingers and toes that I don’t make a wrong move and cause the whole thing to fall on the floor of the car.
Until today, I was lucky. This one made it to Mom and Dad’s house. We ate it. (Well, we ate about 1/4 of it. It’s HUGE!) Then I packed it up, put it back on the cookie sheet and tested fate once again.
But this time, I lost. Cake everywhere. On my front seat, the door, the center console, my elbow, my fingers, my face, and eventually my hair. I said bad words. I almost cried. Half a roll of paper towels later and my car is cleaned up, and the cake is in a slanty, smooshy blob on my counter top.
I’m pretty sure that we’ll eat it anyway. On the bright side, now it fits in a cake dome. Maybe I should mush it all up and make cake balls? Is that kind of like turning lemons into lemonade? Turning smooshed cake into cake balls?
Is smooshed even a word?
This is (was) my version of a German Chocolate Cake. It’s a light, sweet chocolate cake, filled with coconut pecan filling, and frosted with a decadent milk chocolate fudge frosting.
It’s fantastic. It takes a few steps to make, but I just kind of spread it out over my morning and didn’t rush anything, and it didn’t bother me that it took some time.
- 4 oz. semi-sweet chocolate, chopped
- 6 Tablespoons heavy cream
- 4 large eggs, separated
- 2 sticks (1 cup or 16 Tablespoons) unsalted butter at room temperature
- 1 and 1/2 cups sugar, divided
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or sweet milk (1 cup milk plus 2 Tbs vinegar, allow to sit 5 min) at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups chopped pecans, toasted
- 2 and 2/3 cups sweetened, flaked coconut
- 1 can (12-14 oz) sweetened condensed milk
- 4 egg yolks
- 1 cup white sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 3/4 cup (1 and 1/2 sticks or 12 Tablespoons) unsalted butter
- 2 teaspoons vanilla extract
- 12 oz chocolate, chopped (milk, semi-sweet or bittersweet OK, your preference)
- 1 and 1/3 cup powdered/confectioners sugar
- 2 and 1/2 sticks (20 Tablespoons or 1 and 1/4 cups) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder (Dutch-process if possible)
- 1/4 cup hot water