Tag: recipes

Spice Cake

Spice Cake

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Florence Jones’ Recipe Box (19??)

About the Recipe

As happens sometimes, I woke up yesterday with a baking itch. I felt like I needed to try something new, but I had no idea what. I went to one of my cookbook shelves and saw my grandma’s recipe boxes. I’ve actually been a little bit wary of sifting through them. They look a mess. But actually, behind the last few shoved in the front, they’re meticulously organized. I found this little gem filed in the “Cakes” section.

When I looked at the method, I thought it couldn’t possibly make a cake. It’s strange to put an unpacked crumb on the bottom of a cake. And then stranger still to mix the crumb with sour cream, an egg, and some baking soda and call it a cake. But maybe worth a shot?

I messaged my dad to see if he remembered it. His response? “Yes, very good.” Okay then!

Reader, this cake is magnificent. It’s almost like an upside down coffee cake. The texture is light and fluffy from the chemical reaction of the sour cream (acid) and baking soda (base). The flavor, light on spices though it be for a spice cake, is divine. Dad suggested some icing on it. A cream cheese frosting would go well if you want to ice it, but it’s fine standing on its own.

No notes. Thanks, Grandma.

For more recipes from my family recipe box, check out my Recipes from Grandma page.

The Recipe!

Ingredients:

2 cups brown sugar
2 cups flour
1/2 cup butter
1/2 t salt
1 t ground nutmeg
1 t baking soda
1 cup sour cream
1 egg

Directions:

Combine brown sugar, flour, butter, salt, nutmeg in mixing bowl. Blend with pastry blender until mixture is crumbly and completely blended. 

Butter 9-inch square pan, spoon in half of crumb mixture. Stir soda into sour cream. Mix with remaining crumbs along with egg. 

Pour batter over crumbs and bake at 350*F 40-50 min.

Little Orange Layer Cake with Simple Orange Butter Frosting

Little Orange Layer Cake with Simple Orange Butter Frosting

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Sunset Cook Book of Favorite Recipes (1952)

About the Recipe

When my friend asked us to join her and her family for New Year’s Eve this year, I had one ask: can I bring dessert?

A good party is always a good excuse to try a new recipe. When I saw this little orange layer cake, I knew it would be perfect for our intimate gathering. It also would compliment the brownies that I knew another friend was bringing. And reader – it absolutely was.

A few little learnings to help you make this cake successfully:

  • Make the cake in 7 or 8-inch layers. I did 8 inches, and I wish I had gone one size smaller.
  • The recipe says to bake for about 20 minutes. In my oven, which usually runs cold, the layers baked for about 18 minutes before I pulled them out. That was probably a minute too long.
  • I added fresh mandarin zest to the frosting. It was a little thing that made a massive difference in making the orange flavor pop.
  • This frosting is outrageous. Perfect for a super chocolatey fudge cake.
  • When you cut the butter into the frosting, take it right from the fridge. Cold butter is easier to cut with a pastry blender than warmer butter.

Other than that, this is a really simple, delicious cake. It was just the right amount of cake for our gathering of 10 adults. And decorating it was such fun. Happy New Year!

About the book

This book is a recent find at West End Antiques Mall in Richmond, VA. I don’t usually advocate for specific stores, but wow this one blew me away. A mid-century lover’s paradise!

The book itself is so well loved it’s falling apart at the seams. It’s a collection of recipes featured in Sunset Magazine. My favorite part is the dedication in the front. That’s me to a t! And I’m willing to bet that’s you as well (at least a little bit…).

The Recipe!

Ingredients:

Cake:
1 1/2 cups sifted cake flour
2 t baking powder
1/4 t salt
1/4 cup shortening
1/2 cup sugar
2 eggs, separated
1 t lemon extract
1/2 cup strained orange juice

Orange Butter Frosting:
4 T butter or margarine
2 cups sifted confectioners’ sugar
1 t vanilla
Hot orange juice (about 2 Tablespoons)
A little lemon extract and/or grated orange or lemon rind. 

Directions:

Cake:
Sift together the flour, baking powder, and salt.

Cream shortening and sugar together until fluffy; beat in well-beaten egg yolks, lemon extract, and orange juice; add sifted dry ingredients. Last, fold in stiffly beaten egg whites.

Pour into 2 greased layer pans (author’s note: I used 8″ pans, but 7″ pans will also work) and bake in a moderately hot oven (375*F) about 20 minutes (author’s note: about 17-18 minutes if you use 8″ layers). Remove from pans, cool on rack, and then spread with Orange Butter Frosting.

Orange Butter Frosting:
Blend butter thoroughly with sugar, using a pastry blender; add vanilla. Work in hot liquid and rind or extract until mixture is pliable and a little softer than you wish the finished frosting. Spread. 

The frosting becomes firm as it stands. This makes sufficient frosting for the tops and sides of 2 8-inch layers, the tops of 2 9-inch layers, or 2 dozen cup cakes.

Piquant Dip

Piquant Dip

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A Recipe from Betty Crocker’s Cooking Calendar (1962)

About the Recipe

It’s Christmastime, and my Christmas dinner table is never complete without a new mid-century delight to try. Now, I don’t know about your friends, but mine love a dip. When I saw this masterpiece, I knew it was the right recipe to try this year.

As is, this dip is a winner. It’s a great alternative to the Lipton Onion Soup + sour cream mix (though, no shade – that’s a delicious dip). We all agreed that it was a solid base for a creamy dip.

There were a few thoughts from the crowd that I’ll share here:

  • It could use more of a kick. I would even go so far as doubling the horseradish for that lovely, low-level heat. A dash or two of Tobasco or Crystal would also go a long way toward taking this dip from good to great.
  • It absolutely needs the 2+ hours in the fridge for the flavor to come together. Make it a day ahead and stick it in the fridge.
  • This would go really well with some bagel chips or a garlicky pita chip.
  • This is a great centerpiece dip for a veggie platter.
  • I added the green pepper garnish. It felt very mid-century table in the moment. 10/10 would garnish the same way again.

The short story here is that this is honestly a great dip. A perfect make-ahead for appetizers or to bring to a potluck. Enjoy!

About the book

I was so excited to actually cook out of this book. Every month comes with its own introduction and a note on seasonal fruits and vegetables. And then the weeks are broken up. Each day has a quote or note, and each adjacent page has 2-3 holiday or seasonally appropriate recipes. It’s just delightful.

The Recipe!

Ingredients:

1/2 cup cottage cheese
1 cup commercial sour cream
1 hard-cooked egg, finely chopped
1/4 cup minced green pepper
1 T catsup
1 1/2 t prepared horse-radish
1 t Worcestershire sauce
1/2 small clove garlic, minced
1/2 t dry mustard
1/2 t salt

Directions:

Mix cottage cheese and sour cream thoroughly. Stir in remaining ingredients. Cover and chill 2 hr. to blend flavors. Serve as a dip for crackers, potato chips, or vegetable relishes. 

Makes 1 1/2 cups.

Grape Pie Supreme

Grape Pie Supreme

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A Recipe from Good Housekeeping’s Complete Christmas Cookbook (1967)

About the Recipe

It’s almost Christmas, and the hubs requested something festive for his office holiday party. As I was browsing my books, this recipe grabbed my eye. I couldn’t stop thinking about it. The grapes. The glaceed cherries. The mid-century of it all! So of course I decided to give it a try.

Reader – it was delicious. The almond gives it a slight marzipan taste, but it’s so well balanced between sweet and savory. I used crisp autumn grapes which, while huge, were big bursts of flavor. And it was one of those wonderful dishes that’s better out of the fridge on day 2. It was gone by day 4 (and not because we brought it to share anywhere.)

Only a few quick notes on this one:

  • While the grapes were delicious, a smaller, sweeter red grape would probably suit this dish a little better.
  • A pre-made crust will do just fine. If you do make your own crust, let it sit in the fridge for a few hours if not overnight. This will allow the butter to firm up a little more to give you flaky layers. It also allows the flour to fully hydrate, which makes the dough easier to handle.
  • Separate your eggs while they’re cold, then let them come to room temp before you use them. The whites will hold their structure much more effectively.
  • If you can get your hands on red and greed cherries instead of just red – do it. Take the plunge and go all out on Christmasing up this delightful pie.

If you’re wondering about the decorations and how to lay them out, take a peek at the video below.

About the book

Another year of Good Housekeeping’s set of cookbooks. This 1967 set comes in a lovely hard-sided holder for all 13 different books. I was lucky enough to be gifted these a few years ago and I love to cook out of them. There’s a great range of quick and simple to dishes that test your skill. I’ve yet to try one I didn’t like out of this set.

The Recipe!

Ingredients:

6 T butter (cold from the fridge)
1 cup flour
2 T ice cold water
2 1/2 cups seedless grapes
1/4 cup butter, softened
1/2 cup sugar, separated
3 eggs, separated
2 t grated lemon peel
1 T lemon juice
4 1/2 oz blanched almonds, ground
Red glaceed cherries (optional)
Whole blanched almonds (optional)

Directions:

Early on day:
1. With pastry blender or 2 knives, cut 6 tablespoons butter into flour until like coarse corn meal; add 2 tablespoons water and toss quickly together, forming a smooth ball. (Blogger’s note: wrap the dough in plastic wrap and chill for at least 2 hours before the next step)

2. Roll out pastry; use to line 9-inch pie plate, making fluted edge. (Or use 11-inch flan pan with removeable bottom, trimming pastry even with edge.) On bottom of pastry place grapes.

3. Start heating oven to 350*F

4. In medium bowl, with mixer at medium speed, beat 1/4 cup butter with 1/4 cup sugar until creamy. Now beat in egg yolks, one at a time, then lemon peel and juice and ground almonds.

5. Beat egg whites until peaks form; gradually add 1/4 cup sugar, beating until stiff. Carefully fold into almond mixture; pour over grapes. 

6. Bake 40-45 minutes, or until top is firm and a dark golden. Let cool on wire rack.

Just before serving:
Decorate top of pie with glaceed cherries and whole almonds if desired. Makes 8 servings.

The Video!

A quick video of this gem just before I served it. Christmas-y goodness.

Silver Dollar Pancakes

Silver Dollar Pancakes

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Country Inn Cookbook – a Berkshire Traveller Book (1970)

About the Recipe

Get ready friends, it’s time for another fab recipe out of Becky’s collection! The two of us pored through book after book to figure out what we wanted to make this time. This simple recipe turned out to be the perfect breakfast treat. Small, light, and supremely satisfying.

We did use canned (evaporated) milk as it says in the recipe. I’m not sure they were any lighter than any other pancake I’ve ever made. Everything else about this recipe is perfect as is. The only note I have is in preparation technique. If you have one, using a squirt bottle to make perfect little circles will make this not only tasty, but also charming.

For more recipes from a Weekend at Becky’s, click here!

About the book

What a cute little cookbook! There are a few versions of this little book published from the 1960’s – 70’s. Most commonly you can find the 2 other versions from the ’70’s floating around. How special to have access to this earlier edition.

Each page features a country inn and a signature recipe from that inn. Somehow we managed to dial into the recipe from the west coast made for east coasters! Definitely a fun way to explore food traditions across the country.

About the glassware

One of the other great pleasures of cooking out of Becky’s kitchen is access to her collection of vintage glassware. When we found this beautiful depression glass cake plate lurking in the back of the cabinet, it seemed the perfect fit! The shape looked just like the picture and added a little bit of extra charm to our table setting.

The Recipe!

Ingredients:

1 cup flour
1 T sugar
1 T baking powder
1/2 t salt
1 egg
3/4 cup canned milk [I used evaporated]
1/2 cup water
2 t melted butter

Directions:

Mix dry ingredients, beat egg, milk and water. Add to dry ingredients. Whip well, adding melted butter. Pour enough batter on the griddle to cover a silver dollar. Make as many as possible at one time. Serve by the plateful as in the picture. 

Lemon-Cream Loaf

Lemon-Cream Loaf

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A Recipe from The Pillsbury Family Cook Book (1963)

About the Recipe

It’s (I bought too many) lemon(s) week in my household, so we’re making a lemon cake! I wanted something that would have a little bit of mid-century flair, but come out delicious enough to share. And wow oh wow – did this take the cake. (Pun intended).

A few quick notes to make sure yours comes out well:

  • Don’t just grease your pans. Give them a butter and flour layer to make sure they come out. They’re a little bit sticky all around and that extra flour will make sure they come out of the pans.
  • I made a simple syrup out of the lemon juice and sugar at the end. Put them in a small saucepan on a low heat and stir continuously until the sugar is dissolved.
  • Painting the glaze on made the tops sticky and moist and lovely. 10/10 don’t miss out on that step.

The result here was a crumbly, fluffy lemon cake. Both loaves were gone within two days after sharing with some friends. Heed the note about freezing the second loaf, but I’d be surprised if you manage to hold on to it for that long.

About the book

I found this book in a small antique store just outside of Joshua Tree. My friends and I were headed out to a dessert adventure to look at the stars. The hubs and I requested a quick stop in this tiny town to wander and look at the shops. I’m so glad that we made the stop.

This book is so cute. Each design choice feels very carefully made and curated for the mid-century kitchen. A perfect little time capsule of hosting in the ’60’s. Enjoy!

The Recipe!

Ingredients:
2 1/4 cups sifted all purpose flour
1 T baking powder
1 t salt
1 2/3 cups sugar, split
1/2 cup shortening
2 eggs
1 cup milk
8-ounce package cream cheese, cut into 1/4-inch cubes, softened
1/2 cup chopped walnuts
2 T grated lemon rind 
1/4 cup lemon juice

Directions:

Grease and flour two 9 x 5 x 3-inch pans. Sift flour with baking powder and salt. Gradually add 1 1/3 cups sugar to shortening in large mixing bowl; cream at high speed of mixer until light and fluffy.

At medium speed blend in eggs, beating well. At low speed add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. 

Fold in cream cheese, walnuts and lemon rind. Pour batter into pans.

Bake at 375*F for 50 to 55 minutes, until golden brown.

Combine 1/3 cup sugar and lemon juice (hint from Andi: heat this mixture over low heat, stirring constantly until the sugar is dissolved); brush mixture over hot loaves. Cool 30 minutes. Remove from pans. Cool completely before slicing.

TIP: Freeze the second cake in meal-size amounts for a quick dessert. Lemon Cream Loaf is good as a base for Baked Alaska.

Lemon Meringue Pie

Lemon Meringue Pie

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A Recipe from Pyrex Prize Recipes (1953)

About the Recipe

I have a confession to make: This was my first lemon meringue pie. I know! Crazy! But when two of my best friends requested one for their birthday, how could I refuse? And this – this is an amazing pie. Plus, I had exactly the prescribed pie plate in my Pyrex collection.

The part I found the most challenging was actually adding the meringue to the top of the pie. If you do it right and get your nice, glossy, stiff peaks, it’s incredibly hard to spread. I’ll probably pipe it in the future, just to make it a little easier. Though I do love the rustic look that came out of just plopping it on and filling in gaps.

A few quick tips to help your pie come out as beautifully as mine did:

  • Separate your eggs when they’re cold, then let them come to room temperature. It will help to keep your yolks from scrambling when you’re making the custard, and it will make a more successful meringue.
  • I added just a touch (maybe half or quarter of a teaspoon) of cream of tartar to my meringue to help it to hold its structure.
  • Take your time. No really – take your time. When you’re cooking the flour, sugar, and water it may take more than 12 minutes. It’s okay. Wait until it gets really nice and thick or your custard won’t set. Make sure you’re scraping the bottom. I used a spoon, but a rubber, heat-resistant spatula will work well for this.
  • Do your mise en place for this one. You’ll need ingredients quickly, and will not be able to walk away from stirring your custard to grab something.

Lemon meringue pies can be daunting. I get it. But it give it a whirl! There’s nothing like meeting a baking challenge and enjoying the fruits (or lemons!) of your labor.

About the book

I love this little book. It’s a little love story for anyone who has these beautiful pieces of glassware in their home. Each recipe recommends a specific dish to use to make sure your recipe comes out perfectly. It makes good use of everything from the coffee pots to the Flameware to the little Flamingo Pie Plate I got to use for this pie. Enjoy a little bit more of the goodness from Pyrex Prize Recipes:

  • A Pyrex spread fit for any holiday feast! May all of our tables be so colorful and bright!

The Recipe!

Ingredients:
FILLING:
2/3 cup flour
1 1/4 cups sugar
1/2 t salt
2 1/4 cups cold water
3 egg yolks
1 T butter
1 T grated lemon rind
1/3 cup lemon juice

MERINGUE:
3 egg whites
1/2 t salt
6 T sugar

Directions:

Prepare baked pie shell according to directions in your favorite recipe or pre-made crust in PYREX 8 1/2-inch Pie Plate #909

  1. Filling. Mix flour, sugar, and salt together in a PYREX Flameware Saucepan. Blend with the cold water. Cook over low direct heat until thick, stirring constantly, about 10 to 12 minutes. 
  2. Blend a little of this hot filling mixture with slightly beaten egg yolks. Combine with filling remaining in Saucepan. Cook 2 minutes longer over low direct heat, stirring constantly. Add butter.
  3. Remove from heat and add lemon rind and lemon juice. Cool about 5 minutes. Pour into cool baked pie shell. 
  4. Meringue. Beat egg whites with salt until foamy. Add sugar, a tablespoon at a time, beating continually, until meringue stands in firm peaks. 
  5. Spread meringue over warm pie filling, making sure the meringue touches crust all the way around to prevent shrinkage. Bake.

Time: bake meringue-topped pie 8-10 minutes
Temperature: 400*F hot oven
Amount: 6-8 servings
Dish: PYREX 8 1/2-inch Pie Plate #909 or #209

Frankfurter-Corn Bread Shortcake

Frankfurter-Corn Bread Shortcake

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Pyrex Prize Recipes (1953)

About the Recipe

Okay friends, it’s time for some good, old-fashioned mid-century nonsense! I’ve actually made this recipe a few times, including once for my mother-in-law. I hate to say it, but it’s actually really really good.

That said, I’ve modernized it over the past couple of years of making it. Here’s how:

  • I use fresh veggies instead of the canned tomatoes. I like using the colorful cherry tomato medley, but any fresh tomato will give you better flavor than the canned version.
  • The husband doesn’t like celery, so I substituted broccoli in. Honestly, use the vegetables you like. Make sure you have the onion, but otherwise – have fun!
  • I like to add 2 T of sugar to the cornbread mix when I make it myself. The sweet and savory combination is really nice.
  • There is so much salt in this dish. Please feel free to cut it down. Your body will thank you.

Cooking with hot dogs is weird. But folks did it for a reason! And this recipe is a good one if you’re feeling a bit brave. Enjoy!

About the book

I had forgotten how lovely this little cookbook is. For each recipe, there’s a recommendation or photo of what Pyrex to use. The photos are, well honestly they’re awful. But I kind of love them. And this dedication is everything for those of us who like to cook vintage dishes in vintage dishes.

The Recipe!

Ingredients:

1/2 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup fat
2 1/2 cups tomatoes (#2 can)
8 frankfurters
1/2 t salt

PACKAGED TOPPING:
1 package corn muffin mix (11 3/4 oz.) or

HOMEMADE TOPPING:
3/4 cup flour
3 t double-acting baking powder
1 t salt
3/4 cup corn meal
2 T shortening
1 egg, well beaten
2/3 cup milk

Directions:

Brown celery, onion, and green pepper (or veggies of your choice) in fat in a PYREX Flameware Saucepan. Remove the saucepan from heat; add tomatoes, frankfurters cut into eighths, and 1/2 t salt. Pour into greased PYREX bowl.

Packaged Topping. If you use corn muffin mix, prepare according to directions on the package.

Homemade Topping.  Sift together flour, baking powder, and 1 t salt. Stir in corn meal. Cut shortening into flour mixture until well blended. Add well-beaten egg and milk, and mix until dry ingredients are moistened. 

Pour corn meal batter on top of tomato-frankfurter mixture in the PYREX bowl. This topping may be garnished with additional small slices of frankfurters. 

Bake uncovered about 35 minutes in a moderate (375*F) oven. 

6-8 servings. PYREX 2 1/2-quart bowl

Applesauce Gems

Applesauce Gems

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A Recipe from The Art of Making Good Cookies Plain and Fancy (1963)

About the Recipe

Are you drowning in apples from a beautiful day apple picking? Are you looking for the perfect autumn cookie to bring to your next bake sale? Do you have little patience for complex cookie recipes? Have I got a cookie for you.

This was a super simple, and wonderfully delicious recipe. And turns out – it’s totally vegan and allergen free!

A few quick notes to ensure that these come out great:

  • I decided to make a quick applesauce when I had an abundance of apples and none in my pantry. If you decide to do the same (highly recommended), use a flavorful apple (honeycrisp, pink lady, a mix of red delicious and granny smith if you must go basic), a pinch of salt, and about a tablespoon of sugar. There’s a ton of flavor that will come from the rest of the cookie, and you can always add additional spice to your sauce later.
  • I used a tablespoon sized cookie scoop and got almost exactly 5 dozen cookies.
  • I went with mixed raisins for this one, but I can definitely see how some candied orange peel or even currants or craisins would have done well in this recipe.
  • As always, substituting softened butter for your shortening will do fine in this recipe. Use a 1:1 ratio.
  • Substituting a pie spice mix for the same amount of nutmeg and cinnamon (2 teaspoons total) will add some richness and variation.

As this book notes, this is a fairly plain, but utterly delicious cookie. Well worth the bake this time of year.

About the book

This is a brand new book to my library, and gosh I just can’t wait to dig into it again. It’s literally a mid-century cookie primer. It has some truly interesting and different recipes. And I love all of the little diagrams, tips, and tricks designed to help an amateur baker make a successful cookie. I’ll share more when this book comes back around.

The Recipe!

Ingredients:

1 cup shortening
2 cups brown sugar, firmly packed
1/2 cup cold coffee
1 cup applesauce
3 1/2 cups all-purpose flour
1/2 t baking soda
1 t baking soda
1 t salt
1 t nutmeg
1 t cinnamon
1 cup light seedless raisins or candied diced fruit
1 cup currants or dark seedless raisins

Directions:

Cream shortening and sugar well. Add coffee and applesauce. Sift together dry ingredients and blend in, adding fruits last. Bake on lightly greased baking sheet at 375*F about 10 minutes (I baked mine for about 13) To keep soft, store in airtight container. 5 dozen

German Sweet Chocolate Cake

German Sweet Chocolate Cake

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A Recipe from Florence Jones’ Recipe Box (19??)

About the Recipe

There are a few core memories that pop up when I think about going to Grandma in Washington’s house growing up. There are the walls covered with family photographs. There are the artifacts from her travels all over the world. But more than almost anything else, there’s German Chocolate Cake.

Every time we had a family celebration or holiday, especially one that had to do with my father, my grandma made a German Chocolate Cake. She made hers with two layers. Take a minute and check out the recipe. 3 layers. There are 3 layers in that recipe. We endlessly gave her a hard time about it. She laughed it off with her usual “oh, shit!” knowing that we were going to love the cake no matter the number of layers.

Indeed, this was the cake that she was best known for. In all the years that she made it, I kept asking for the recipe. Her answer was always no. “It came off the back of the box, Andi! It’s nothing special.”

My grandma passed away on September 14, 2025 at the age of 94. A few years ago, she gifted me her recipe boxes and her cookbooks, as well as most of her pans. When I received the news of her passing, the first thing I wanted to do was bake this cake. I found the recipe card stuffed in one of her recipe boxes. And y’know – it was right off the back of the box!

This cake is a labor of love. It’s a little bit tricky, and the icing takes an awfully long time to get just right, but it’s worth it.

Some tips from my time making it and all the years of Grandma serving it:

  • The layers freeze exceptionally well. She always had a few spare layers and frosting waiting in the freezer. Let everything thaw in the refrigerator overnight, and you’re good to go.
  • The icing takes awhile to get just right. I stirred for about 25 minutes until I got the right color and thickness.
  • For your eggs: Separate them when they’re cold, then let them come to room temperature before baking.
  • I used butter; Grandma used margarine (so that the cake is kosher pareve). Both work.
  • There are enough egg whites leftover from the icing to make a delicious meringue.
  • Always double the icing. A thick layer in the cake serves well, and people always want to nibble the extra.

For more recipes from my family recipe box, check out my Recipes from Grandma page.

About the book

A quick note to say that the recipe on the back of the current Baker’s German Chocolate is slightly different than this one. I didn’t try that one, so I can’t speak to it.

The Recipe!

Ingredients:

1 package (4 ounces) Baker’s German’s Sweet Chocolate
1/2 cup water
2 cups flour
1 t baking soda
1/4 t salt
1 cup (2 sticks) margarine or butter, softened
2 cups sugar
4 egg yolks
1 t vanilla
2 cup buttermilk
4 egg whites

COCONUT-PECAN FILLING AND FROSTING:
1 can (12 ounces) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) margarine or butter
4 egg yolks, slightly beaten
1 1/2 t vanilla
1 package (7 ounces) Baker’s Angel Flake Coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans

Directions:

Heat oven to 350*F. Line bottoms of 3 9-inch round cake pans with wax or parchment paper.

Heat chocolate and water in heavy 1-quart saucepan on very low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat.

Mix flour, baking soda and salt; set aside. Beat margarine 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. Stir in chocolate mixture and vanilla. Add flour 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. Makes 12 servings.

COCONUT-PECAN FILLING AND FROSTING

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 (it took me about 25 minutes before the color and texture were right). Remove from heat. 

Stir in coconut and pecans. Beat until cool and of spreading consistency

Makes about 4 1/4 cups.