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From Twitter 03-05-2010
Mar. 6th, 2010 03:10 amTweets copied by twittinesis.com
Mar. 6th, 2010
My bro Andrew and bro-in-law Josh had their birthday things today, never mind the disparate dates. Instead of going laser tagging, I stayed home and made a German chocolate cake. It took me around four hours, all told, and during none of that was I sitting down. There was always something to do. BUT IT WAS WORTH IT. This is the recipe. It's somewhat terrifying. BUT WORTH IT.
Of interest to note: It was not actually invented in Germany. Purely an American thing, named after the founder of Baker's Chocolate, Samuel German. INTERESTING, NO?
I have also decided that the best desserts in the world are made with whipped egg whites. Mousse, cheesecake, Pavlova, and now homemade German chocolate cake. It's definitely a trend. A DELICIOUS TREND.
It wasn't perfect. I couldn't find two cake pans of the same size, just two square ones that were kinda close, so it ended up looking like a South American step pyramid. I almost burned the coconut while toasting it--you have to keep an eye on that. A CLOSE EYE. And the chocolate icing turned out more like chocolate sauce, probably because I used chocolate chips instead of good chocolate, like I should have. We only have a Sav-a-Lot in town and they didn't carry anything better. But I had a Ghiardelli bar for the cake itself, so that was AWESOME. I just poured the chocolate over the cake and it went all over the place, spilling over the edge of the cake plate, but it still tasted wonderful. Just...smears of chocolate everywhere. EVERYWHERE.
I really need to start wearing an apron when I bake.
Another imperfection was that Mom had thrown away like EVERY BIRTHDAY CANDLE WE EVER OWNED. (There were fifty on Dad's cake last month. FIFTY. All GONE.) We had some stubs, a one, a four, a seven, and a zero. Andrew turned 19 and Josh turned 24, so I put the 1 and 4 on the cake with two stubs next to them in place of the missing numbers. So of course every comment on the cake was, "I didn't turn fourteen," from both boys and, "Who turned fourteen?" from everyone else. Sigh.
But. IT WAS DELICIOUS. I pronounce the chocapocalypse a success.
Of interest to note: It was not actually invented in Germany. Purely an American thing, named after the founder of Baker's Chocolate, Samuel German. INTERESTING, NO?
I have also decided that the best desserts in the world are made with whipped egg whites. Mousse, cheesecake, Pavlova, and now homemade German chocolate cake. It's definitely a trend. A DELICIOUS TREND.
It wasn't perfect. I couldn't find two cake pans of the same size, just two square ones that were kinda close, so it ended up looking like a South American step pyramid. I almost burned the coconut while toasting it--you have to keep an eye on that. A CLOSE EYE. And the chocolate icing turned out more like chocolate sauce, probably because I used chocolate chips instead of good chocolate, like I should have. We only have a Sav-a-Lot in town and they didn't carry anything better. But I had a Ghiardelli bar for the cake itself, so that was AWESOME. I just poured the chocolate over the cake and it went all over the place, spilling over the edge of the cake plate, but it still tasted wonderful. Just...smears of chocolate everywhere. EVERYWHERE.
I really need to start wearing an apron when I bake.
Another imperfection was that Mom had thrown away like EVERY BIRTHDAY CANDLE WE EVER OWNED. (There were fifty on Dad's cake last month. FIFTY. All GONE.) We had some stubs, a one, a four, a seven, and a zero. Andrew turned 19 and Josh turned 24, so I put the 1 and 4 on the cake with two stubs next to them in place of the missing numbers. So of course every comment on the cake was, "I didn't turn fourteen," from both boys and, "Who turned fourteen?" from everyone else. Sigh.
But. IT WAS DELICIOUS. I pronounce the chocapocalypse a success.