Page 36 - December 2015 BNP all (1)
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Page 36 December 2015 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com
Tickling Our Tastebuds
by Denise Valentine
Hello, everyone. I am a of couple months late with this “Community Show
update” message. I had several recipes in mind to share over the past few
months, so I am inally getting to congratulate new exhibitor Michelle Troast
for her Grand Champion German Chocolate Cake entry. I talked with Michelle
recently to ask if I could share her recipe in this column. She was quick to tell me
that it is printed inside the package of the German Sweet Chocolate baking bar.
I’m sure it was kitchen-tested many times before published. It got me thinking
that there are a lot of recipes I use frequently that I found on the package of a
particular ingredient at one time or another and saved it.
This German Sweet Chocolate Cake would make a delicious addition to
your Christmas dessert menu. The chocolate, the pecans, and the coconut
combination….yum! I hope your family and friends enjoy it. Here’s wishing you a
wonderful holiday season.
German Sweet Chocolate Cake
Ingredients
1 package (4 ounces) BAKER’S GERMAN’s Sweet Chocolate
1 cup margarine or butter, softened
2 cups sugar
½ cup water
4 egg yolks
2 cups lour
1 tsp. vanilla
1 tsp. baking soda
1 cup buttermilk
¼ tsp. salt
4 egg whites
HEAT oven to 350 degrees. Line bottoms of 3 (9-inch) round cake pans
with wax paper. MICROWAVE chocolate and water in large microwavable
bowl on HIGH 1 ½ - 2 minutes or until chocolate is almost melted, stirring
halfway through heating time. Stir until chocolate is completely melted.
MIX lour, baking soda and salt; set aside. Beat margarine and sugar in
large bowl with electric mixer on medium speed until light and luffy. Add
egg yolks, one at a time, beating well after each addition. Stir in chocolate
mixture and vanilla. Add lour mixture alternately with buttermilk, beating
after each addition until smooth. BEAT egg whites in another large bowl
with electric mixer on high speed until stiff peaks form. Gently stir into
batter. Pour into prepared pans. Bake 30 minutes or until cake springs
back when lightly touched in center. Immediately run spatula between
cakes and sides of pans. Cool 15 minutes; remove from pans. Remove
wax paper. Cool completely on wire racks. SPREAD Coconut-Pecan
Frosting between layers and over top of cake.
Coconut-Pecan Filling and Frosting:
1 can (12 ounces) evaporated milk
1 ½ teaspoons vanilla
1 ½ cups sugar
1 package (7 ounces) BAKER’S ANGEL FLAKE Coconut
¾ cup (1½ sticks) margarine or butter
4 egg yolks, slightly beaten
1 ½ cups chopped pecans
MIX milk, sugar, margarine, egg yolks, and vanilla in large saucepan.
Cook and stir on medium heat about 12 minutes or until thickened and
golden brown. Remove from heat. STIR in coconut and pecans. Cool to
room temperature and to spreading consistency.
*Recipe from the BAKER’S GERMAN’s Sweet Chocolate package.
Tickling Our Tastebuds
by Denise Valentine
Hello, everyone. I am a of couple months late with this “Community Show
update” message. I had several recipes in mind to share over the past few
months, so I am inally getting to congratulate new exhibitor Michelle Troast
for her Grand Champion German Chocolate Cake entry. I talked with Michelle
recently to ask if I could share her recipe in this column. She was quick to tell me
that it is printed inside the package of the German Sweet Chocolate baking bar.
I’m sure it was kitchen-tested many times before published. It got me thinking
that there are a lot of recipes I use frequently that I found on the package of a
particular ingredient at one time or another and saved it.
This German Sweet Chocolate Cake would make a delicious addition to
your Christmas dessert menu. The chocolate, the pecans, and the coconut
combination….yum! I hope your family and friends enjoy it. Here’s wishing you a
wonderful holiday season.
German Sweet Chocolate Cake
Ingredients
1 package (4 ounces) BAKER’S GERMAN’s Sweet Chocolate
1 cup margarine or butter, softened
2 cups sugar
½ cup water
4 egg yolks
2 cups lour
1 tsp. vanilla
1 tsp. baking soda
1 cup buttermilk
¼ tsp. salt
4 egg whites
HEAT oven to 350 degrees. Line bottoms of 3 (9-inch) round cake pans
with wax paper. MICROWAVE chocolate and water in large microwavable
bowl on HIGH 1 ½ - 2 minutes or until chocolate is almost melted, stirring
halfway through heating time. Stir until chocolate is completely melted.
MIX lour, baking soda and salt; set aside. Beat margarine and sugar in
large bowl with electric mixer on medium speed until light and luffy. Add
egg yolks, one at a time, beating well after each addition. Stir in chocolate
mixture and vanilla. Add lour mixture alternately with buttermilk, beating
after each addition until smooth. BEAT egg whites in another large bowl
with electric mixer on high speed until stiff peaks form. Gently stir into
batter. Pour into prepared pans. Bake 30 minutes or until cake springs
back when lightly touched in center. Immediately run spatula between
cakes and sides of pans. Cool 15 minutes; remove from pans. Remove
wax paper. Cool completely on wire racks. SPREAD Coconut-Pecan
Frosting between layers and over top of cake.
Coconut-Pecan Filling and Frosting:
1 can (12 ounces) evaporated milk
1 ½ teaspoons vanilla
1 ½ cups sugar
1 package (7 ounces) BAKER’S ANGEL FLAKE Coconut
¾ cup (1½ sticks) margarine or butter
4 egg yolks, slightly beaten
1 ½ cups chopped pecans
MIX milk, sugar, margarine, egg yolks, and vanilla in large saucepan.
Cook and stir on medium heat about 12 minutes or until thickened and
golden brown. Remove from heat. STIR in coconut and pecans. Cool to
room temperature and to spreading consistency.
*Recipe from the BAKER’S GERMAN’s Sweet Chocolate package.
