So you think you are just going to grow up and leave me huh? Not so fast their baby boy. I know when you look in the mirror you see someone that is 6’3, facial hair, and body becoming more muscular. But that not me. I’ll tell you what I see.
On February 10, 2004, I gave birth to the most beautiful baby boy. He instantly stole my heart and I stole his. I could not go into another room without him wanting to be right with me. I remember the first time that I enrolled Elijah in a camp. We would only be separated for 4 hours and his big sister would be in the next room. But that didn’t matter to him. He cried and the instructors told me just to go and they would hold him until he calmed down. But the funny part is, when we walked through the doors the instructors thought he was at least 4. They were shocked when I told them he was 2.
When I returned to pick them up, there my baby was sitting on one of the instructor’s lap. She couldn’t have been more than 5’2 and 115 pounds. So he looked gigantic sitting on her lap and still in tears. When he saw me he ran towards me and leaped into my arms. That memory is forever engraved in my brain. I loved that moment so much! I think I missed him more than he missed me.
So yeah that’s what I see when I look at you. My curly head sweetie pie that needs his mama.
So needless to say when told me that you wanted a German Chocolate Cake for your birthday, I was honored to make it. He’s my baby and I’ll make him anything.
“I promise I will let you go one day but today you will not leave with that German Chocolate Cake. I’m going to enjoy watching you eat every bite.”
I hope you all enjoy watching my video and recreating this cake for someone you love.
Ingredients For The Cake
Please note that I doubled the recipe for the cake only. I prefer bigger cakes.
Heat oven to 350 degrees Cook for 30-35 minutes
- 1 pkg (4oz) Bakers German’s sweet chocolate
- 1/2 cup water
- 4 eggs separated
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter
- 2 cup of sugar
- 1 tsp vanilla
- 1 cup buttermilk
Cover bottoms of the pans with parchment paper.
Heat up your chocolate and water for two minutes stir until chocolate is completely melted.
Beat egg whites and small bowl with until peaks form and set aside.
Combine flour baking soda and salt. Mix butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks slowly and beating well after each yolk. Add and melted chocolate and vanilla. Then flour mixture alternately with buttermilk and blending. Add egg whites stir gently to blend it then pour into prepared pans.
Please cakes on cooling rack for 15 minutes before frosting.
Ingredients For The Coconut Pecan Frosting
Enough for 3 Large round cakes or 36 cupcakes
- 4 egg yolks
- 1 can evaporated milk 1-1/2 tsp vanilla
- 1-1/2 cups sugar
- 3/4 cup butter
- 1 pkg ( 7 ounces) Bakers Angel Flake coconut
- 1-1/2 cups chopped pecans
- Whisk egg yolks milk and vanilla and large sauce pan until blended add sugar and butter cook on medium heat 12 minutes stirring constantly until it’s thickened and golden brown. Remove from heat and add coconut and nuts mix well and let it cool for 15 minutes.
You could have chosen any blog to read but you chose mine and I’m honored.
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