Deluxe German Chocolate Cake

Deluxe German Chocolate Cake
Dorcas Annette Walker

There is always something relaxing each time I step inside the hen house to collect eggs. Invariably a couple at hens will be sitting in their nests brooding over a stash of eggs that I rob while the rest of the flock stays in a frenzy of activity around my feet hoping for some extra crumbs to fall their way. I admit I do spoil my dear hens considering I have to push their feathery bodies out of the way just to gather eggs that range in colors from dark brown to a pale cream (some plain, others speckled) interspersed with a few white eggs. I always make sure to thank my fat hens and praise their bounty, especially when a first small egg has been laid.

Every flock has a pecking order and scrawny Priscilla is the one at the bottom in mine. I can’t help but admire her grit. Regardless of the fact that her white feathers stay constantly in disarray, Prissy is always the first one to greet me diving in between and around the other hens, staying a beak length away from the rest trying to put her back in her place, while inquisitive dark eyes check me out. Even as the hens press closely around my feet Prissy refuses to give up hopping around on her long skinny legs doing all kinds of contortions to dodge the sharp beaks aimed in her direction in order to remain close by. So I was quite proud the other day to discover Priscilla’s first-laid perfectly formed tiny white egg about the size of a quarter. This bedraggled hen, whose lot in life has daily difficulties to overcome, inspires me not to give up when life throws a curve my way. If Prissy can fulfill her duty as a hen, I too can stay optimistic.

My Deluxe German Chocolate Cake is not something put together quickly. Instead it is a culinary masterpiece well worth the effort involved with its elegant 4-layers. Each bite is scrumptious delights of moist cake with caramel amidst toasted coconut and pecans topped by fuggy chocolate frosting. Preparation time for the Deluxe German Chocolate Cake is forty-five minutes (not counting baking or cooling time) and serves eighteen.

Deluxe German Chocolate Cake

1 chocolate cake mix
1½ c black coffee room temperature
3 eggs
2 c br sugar
1 c evaporated milk
2 tb butter
1½ c shredded toasted cocoanut
1½ c chopped toasted pecans
1 (16 oz) container of chocolate frosting

Combine the cake mix, coffee, and eggs beating on medium speed for two minutes. Pour the batter into two 9-inch round greased cake pans and bake for thirty-five minutes at 350º. Remove from pans, cover, and cool. In a small pan mix together the sugar, milk, and butter with a Wisk. Bring to a boil and cook for fifteen minutes stirring frequently until thickened and caramel colored. Fold in one cup of the cocoanut and pecans. Microwave the frosting for a minute or so until runny. Cut each cake layer in half. Divide the caramel mixture into thirds placing one third on the first layer and drizzling a thin layer of frosting on top. Do the same for the second and third layer. Completely cover the top layer with the rest of the frosting letting it run down the sides. Sprinkle on the rest of the cocoanut and pecans. Let sit for four hours at room temperature before slicing!

Weekly tip: Toasting nuts brings out their rich flavor. A quick way to do this instead of using the oven is by placing the nuts in a bowl, microwave on high for one minute, stir, and microwave at thirty second intervals for another minute or two (stirring each time) until the nuts are fragrant and golden!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcasannettewalker@gmail.com For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com