Aunt Jo’s German Chocolate Cake

My Aunt Jo made a three-layer German Chocolate Cake from scratch. About 9 years ago, I obtained her recipe from my mom because I wanted a way to connect with Aunt Jo. I wanted to create something she once did. I didn’t like her cake when she was alive to make it because I was too young to appreciate coconut and chocolate cake. Thankfully, my dessert appreciation has matured since I was 7. I loved my Aunt Jo. She always had those yellow Brach butterscotch candies in a dish and she let me play on her organ and piano when I came over. All the stops on the organ fascinated me and I loved to flip them in different combinations and see what sounds I could make. I must have made all kinds of horrible noises during my musical experiments, but I don’t ever remember her telling me to stop.

Mostly, I remember how much I loved her. The kind of pure, endless love only a little kid shows. The kind of love that hasn’t been damaged by hurt, disappointment, and time. When I bake her cake, I am reminded of that love, of her, of her carpet on my feet, and the noises I made on her organ. It’s a way to connect with someone I love and barely know. A way to keep her alive. When I share that cake with others, I share her and the love I have for my Aunt Jo.

Below is the recipe my Aunt Jo used. It was straight off the box of Baker’s German chocolate (which I didn’t know until I wrote this post). It is best made as a 3-layer cake but can be made in a 9×13 pan, which is much easier to transport. May you bake this treat and share it with those you love.

GERMAN’S SWEET CHOCOLATE CAKE

Used by Aunt Josephine Samson

Ingredients:

1 pkg.  (4 oz.) BAKER’S GERMAN Sweet Chocolate

½ cup  water

4 eggs, separated

2 cups  flour

1 tsp.  baking soda

¼ tsp.  salt

1 cup  butter, softened

2 cups  sugar

1 tsp.  vanilla

1 cup  buttermilk

Procedure:

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in a large microwaveable bowl on HIGH 1 ½ to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in a small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda, and salt. Beat butter and sugar in a large bowl with a mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto the top of the cake.

COCONUT-PECAN FILLING AND FROSTING

Time prep:  20 min

Total Servings:  About 4-1/2 cups or 36 servings, 2 Tbsp. each

Ingredients:

4 egg yolks

1 can (12 oz.) evaporated milk

1 ½ tsp.  vanilla

1 ½ cups  sugar

¾ cup  butter or margarine

1 pkg.  (7 oz.) Baker’s Flake Coconut (2 2/3 cups)

1 ½ cups chopped Fischer’s Pecans

Procedure:

BEAT egg yolks, milk, and vanilla in a large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat for 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.  This is mix is also used between the layers of the cake.