There are very few desserts in my repertoire that I feel a tinge of guilt serving. German Chocolate Cake is number one on that list. The cake itself is not the issue, the FROSTING is. With cream, yolks, coconut, butter, and nuts, it is a dessert deserving of a cardiologist warning. German Chocolate cake, which is not German at all, was created by the makers of Bakers Chocolate. The Bakers chocolate brand is the little square chocolates that can be found on the grocery store shelves with the flour and sugar, that has been marketed towards home cooks for the last 50 years. Anyway, back to my cake. I do enjoy a slice on occasion, and last week a friend was celebrating a birthday. His one birthday wish each year is a German Chocolate cake. I was happy to oblige, and had him sign a medical release before his first bite.
German Chocolate Cake Frosting
Your favorite chocolate cake recipe
1 1/2 cup heavy cream
1 cup sugar
5 egg yolks
1 stick of butter
1 tablespoon vanilla
6 ounces coconut
6 ounces walnuts or pecans, I prefer pecans
Bring the sugar, cream, and butter to a simmer. Temper the eggs and add to the cream mixture. Cook over low heat until mixture thickens. DO NOT BOIL. Remove from heat ans stir in the coconut and nuts. Refrigerate for about 2-3 hours before frosting cake.