valentine’s day was yesterday. it was our first as a married couple! to commemorate the day, i baked my hubby a heart-shaped german chocolate cake, one of his favorite desserts.

source

cake

• 1 4 oz. package baker’s german’s sweet chocolate
• 1/2 c water
• 2 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 c butter, softened
• 2 c sugar
• 4 eggs, separated
• 1 tsp vanilla
• 1 c buttermilk

1. preheat oven to 350°. cover bottoms of 3 9″-round cake pans with wax paper; grease sides of pans (i used pam with flour in it).
2. microwave chocolate and water in large microwaveable bowl on high 1 1/2 – 2 min. or until chocolate is almost melted, stirring after 1 min. stir until chocolate is completely melted.
3. mix flour, baking soda and salt; set aside.
4. beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. add egg yolks, 1 at a time, beating well after each addition. blend in melted chocolate and the vanilla. add flour mixture alternatively with the buttermilk, beating until well blended after each addition.
5. beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. gently stir into batter. pour evenly into prepared pans.
6. bake 30 min. or until toothpick inserted in centers comes out clean. immediately run small metal spatula around cake layers. cool in pans 15 min; remove layers from pans to wire racks. remove wax paper. cool cake layers completely. spread coconut-pecan filling and frosting between cake layers and onto top of cake.

coconut-pecan filling and frosting

• 4 egg yolks
• 1 can (12 oz.) evaporated milk
• 1 1/2 tsp vanilla
• 1 1/2 c sugar
• 3/4 c butter
• 7 oz. coconut
• 1 1/2 c chopped pecans

1. beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. remove from heat.
2. add coconut and nuts, mix well. cool.

enjoy!

this pie is one of tom’s favorite desserts, if not his absolute favorite dessert.   it’s frequently served at thanksgiving and Christmas.  but i make it several times during the year, dressing it up with mini pie crust cutters.

it is very simple to make, especially if you use ready-made pie dough.   however, i am not a cheater. here’s the recipe, courtesy of the 1953 edition of “better homes and gardens new cook book”:

plain pastry (for an 8-9 inch double crust pie)

• 1 1/2 cups sifted enriched flour
• 1/2 tsp salt
• 1/2 c shortening
• 4-5 tbsp cold (COLD) water

1. sift together the flour and salt.  cut in half the shortening with a pastry blender until the mixture looks like cornmeal.  then cut in the remaining half until the pieces are sizes of peas.
2. sprinkle water (i use water from the brita in the fridge), a tablespoon at a time, over part of the mixture.  gently mix fork; push to one side of bowl.  sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side.  repeat until all is moistened.  gather up with fingers; form into ball.  let stand several minutes.  (at this point i put the crust in the fridge for about 15 min.  the cooler the shortening, the flakier the crust becomes because the steam from the shortening makes little pockets in your crust, thus forming flakiness.)
3. divide dough by about 2/3 and 1/3.  form ball.  flatten slightly and roll on lightly floured pastry cloth.  (i use saran wrap.)  roll 2/3 dough in a circle form, if edges split, pinch together.  always roll from the center out to the edge.  use light strokes.  place in pan, cut off excess dough around edge of pie dish.
4. roll remaining 1/3 dough out.  cut shapes from dough, brush with small amount of water, place on edge of crust.  place pie in the fridge while preparing filling.

pecan pie

• 1/2 c sugar
• 1/4 c butter
• 1 c light corn syrup
• 1/4 tsp salt
• 3 eggs
• 1 heaping c pecans

1. cream sugar and butter.  add syrup, salt; beat well.
2. beat in eggs, one at a time.  add pecans.
3. pour into a 9-inch pastry-lined pie pan (see above ).
4. bake in a moderate oven (350°) 1 hour and 10 minutes – or till knife comes out clean.

enjoy!