A few years ago, when we were newly married and had just moved in to our first home together hubby baked me a birthday cake. Looking back, it was my first homemade birthday cake in quite a few years. He literally stayed up all night to make it for me, it was a German chocolate cake. Not a German recipe for chocolate cake, the cake was apparently named after a brand of chocolate. The cake he made was delicious and shared with my family on the night of my birthday. German chocolate cake has a specific frosting – a pecan and coconut frosting made with evaporated milk and egg yolks.
The recipe I used today is from Baked: New Frontiers in Baking. I’m yet to find a recipe I don’t like in either of the two Baked cookbooks (New Frontiers in Baking and Baked Explorations). Could be because I keep choosing to make the chocolate recipes? I made one substitution today - I used regular pain flour instead of cake flour as my local supermarket didn’t have it in stock. I read somewhere you should subtract two tablespoons of plain flour for each cup used when making this substitution. Of course, I read this after I’d made the cake. The crumb is so soft, almost too soft. I wonder if this is due to the flour, I’ll have to pick up some cake flour and try it again. Sweetapolita did an interesting post on types of flour recently.
I still have the original recipe hubby used, written on the back of two envelopes. Me, sentimental?