Read by Michael Flamel

Once upon a time in the bustling town of Sacramento, there stood a charming little restaurant named the Minuteman. This culinary haven was known far and wide for its delectable treats, especially the heavenly pastries that graced its display cases. The secret behind these mouthwatering delights? The magical touch of the master bakers at the renowned Heinz bakery.

One particular confection held a special place in the heart of the restaurant owner’s son—yours truly. From the tender age of knee-high to a grasshopper, my taste buds were swept away on a delightful journey each time I sunk my teeth into a slice of German Chocolate Cake adorned with coconut and pecan icing.

Fast forward to adulthood, and this delectable dessert remains my absolute favorite. Every milestone birthday or achievement deserving of celebration was marked with the presence of this wondrous cake, lovingly crafted by a friend who happened to be a pastry chef. But the sweetest surprise came when my beloved wife Gail, armed with the coveted recipe, decided to whip up this masterpiece herself on occasions she deemed truly special—usually involving feats of household heroism.

The Symphony of Flavors: German Chocolate Cake with Coconut and Pecan Icing

Cake Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 ounces German sweet chocolate, melted

Icing Ingredients:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded coconut
• 1 cup chopped pecans

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the sifted dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
• Fold in the melted German chocolate until well combined.
• Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• While the cakes are baking, prepare the icing. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Stir constantly until the mixture thickens, about 12-15 minutes. Remove from heat and fold in the shredded coconut and chopped pecans. Let it cool.
• Once the cakes have cooled completely, spread a generous layer of the coconut and pecan icing between each layer and on top of the cake.
• Serve slices with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce.

 
As you savor each heavenly bite of this German Chocolate Cake, consider pairing it with a cup of freshly brewed coffee or a glass of rich red wine for the perfect dessert experience. After all, every sweet moment deserves to be celebrated with a symphony of flavors that dance on the taste buds.