Recipe Time! – Pulled Pork

Some time ago I shared this recipe with you.  I had made it for when both of my brothers-in-law came to stay with my husband and I in Tennessee. It was really good and I had slaved over it all night while it was in the oven (the things you do, right? Heh heh) At the time, I didn’t know that there were two types of pulled pork recipes that have made their home in North Carolina. (Thanks Bobby Flay!!) The pulled pork I made was vinegar based and not tomato based as they were used to. Don’t get me wrong, it was good nonetheless but I would rather my house not smell of vinegar while cooking! I bought a Boston butt last week in hopes of making some pulled  pork soon. I found this recipe that I will hope you will enjoy.

What You Need:

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce
  • Good-quality hamburger rolls, for serving

Directions:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Easy peasy! I haven’t made this recipe as yet. It won’t be until this weekend, hopefully. I need to take it out of the freezer and let it thaw out in the fridge. I know the kids will love this! I would highly recommend some Cole slaw to go with it. Next week I will find some good Cole slaw recipes that would go great as a part of a main dish or just as a side.

God Bless!

 

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Recipe Time! – Green Chile Cheesburgers/Apple Cole Slaw/Fried Onion Rings with Chile Sauce

Good AFTERNOON!

I know that this post is a little on the late side but I woke up late this morning and I am desperately trying to keep up. Today I have for you 3 recipes that I feel will go together for a great meal for sharing with your family and friends. Without any further hesitation, los gehts! (let’s go!)

 

What you need:

Queso Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper

Continue reading

Recipe Time! – Downhome Barbeque Beef Short Ribs

It’s getting hot, hot, HOT! And when it starts getting hot, it’s time for BBQs!! Here is a recipe that your family and friends will love and you will definitely be the hit of the party!

http://www.foodnetwork.com/recipes/tyler-florence/downhome-barbecue-beef-short-ribs-recipe.html

Doesn’t this look delicious? Yummmm!

What you need:

  • 8 pounds beef short ribs, cut across the bone
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup brown mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • Salt and pepper, to taste

Kitchen Items:

  • Stock Pot
  • Spoon

Directions:

Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.

In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.

Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

Whelp! There you go. You can make some home made Cole slaw, mac and cheese, an potato salad to go with it. Serve with a nice cold drink.
God Bless!
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Recipe Time! – Old Time Beef Stew

Beef stew has always been one of my favorites when I was growing up.  My dad is a great cook, better than my mom actually, and during the course of the Fall and Winter, he would cook pots and pots of stew. The other day I decided to make a stew with the pulled pork (yes I know it isn’t beef) leftover from a few days before. I will share the recipe with you when I can remember the amounts used. But I have found something comparable in the mean time.

What you need:

  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 tablespoons cornstarch

Directions:

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

For those of you who are watching your figure, here are the nutrition breakdown for a serving.

Per serving: Calories: 349; Total Fat: 20 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams

I’m going to take a nap. Ran a lot of errands today and I am pooped! Y’all have a great day!

God Bless!

 

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Recipe Time! – Crispy Chicken Schnitzel with Garlic-Onion Gravy and German Potato Salad

So last night when I was perusing Facebook, one of my old Army buddies asked a question about what he should cook for dinner last night. I sad German and also suggested some of the sauces that he could make. Well that got me thinking….I’m going to help a brotha out and share these recipes to make an awesome dinner!

Crispy Chicken Schnitzel with Garlic-Onion Gravy

What you need:
Cutlets:

  • Four 6-ounce chicken cutlets
  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil, for pan-frying
  • Kosher salt and freshly ground black pepper

Garlic-Onion Gravy:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, cold, cut into cubes

Directions:

Preheat the oven to 325 degrees F.

For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.

Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.

Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes – this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.

To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.

Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly – this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.

German Potato Salad

What you need:

2 pounds white new potatoes, cut in half
Kosher salt
Extra-virgin olive oil
8 bacon slices, cut into lardons
1 onion, cut into 1/4-inch dice
1/2 cup chicken stock
1/4 cup apple cider vinegar
1 bunch fresh chives, finely chopped
Directions:

Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.

Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

Sides: Egg noodles
Wine paring: Riesling or sparkling wine

This is making my mouth water right now. I made a lot of schnitzel at home when I was living in Germany…that and salmon. heh heh. It just reminds me of a time where I had a lot of fun in my life….traveling and seeing the sights….just enjoying Germany in general.

I hope you have a lot of fun making this, just don’t beat the chicken when you’re angry…..you might not have anything left for dinner…..on the upside, you can make chicken meatballs! I hope this becomes a great trip around the world in the comfort of your own home.

God Bless!

 

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Recipe Time! – Apple Pie

It’s fall and you know what that means? Apple pie! And pumpkin pie too! So yesterday, I decided to make an apple pie. Apples are in season, or getting ready to be picked, and that means I can make tons of PIES! Yay! I am not that great at making crusts, especially now that I don’t have the space to use my rolling pin. So I have started purchasing ready made pie crusts. Great thing about them is that I can put them in the freezer and when I know that I am going to make a pie later in the day, about two hours before, I take a package out and let them thaw out. Easy peazy! This recipe that I am going to share with you is a slightly modified version of this one. I will share my modified version with you.

Ingredients
Dough and Filling:

Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled, chopped Granny Smith apples
1 cup unsweetened applesauce
2 tablespoons butter, chopped into small pieces
1 egg, beaten

Directions

Preheat oven to 425 degrees F.

Line a 9-inch pie pan with half of dough. (s/n: I used cooking spray to coat the pie tin and then floured it before placing the bottom crust. You can use butter and a paper towel to evenly coat the tin as well. Lightly press the crust into the tin so it doesn’t stick when done.) Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples,  and applesauce. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. (s/n: If you are not confident in making a lattice design or you do not have the time, place the top crust over the apples and cut decorative slits into it.) Brush on the egg wash over the entire top crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Here is the end result. Yummy goodness!

Here is the end result. Yummy goodness!

I omitted the lemon juice for two reasons, I was using Granny Smith apples (very tart) and I didn’t have any lemons at the time! 😛 I was right to do so because I could still taste the tartness of the apples. Using the 3/4 cup of sugar was a bit much for me. So next time I make this, I will use at the most 1/2 cup. I like my crusts thick so I rolled the excess under to create a lip. It is actually quite difficult for me to cut excess off evenly with this pie tin. The egg wash helped a lot and saved me foil paper. The crust didn’t burn.

This pie is very easy to make. It took me 15 minutes (the time it took for my oven to heat to 425) to prepare the filling…from the peeling of the apples to the brushing on the egg wash. All I had to do was listen out for the timer.

I hope this pie will become a family fave! I know my kids love it!

God Bless!

 

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Recipe Time! – Spicy Fried Chicken Bites with Derby Dip

I remember the first time that I made these for a party. My husband had come home from Iraq and I threw him a party. Out of everything that I cooked that day, this was by far the best! It wasn’t the chicken necessarily but the Derby Dip itself. I think that it put of over the top. I will share both today. I will say this, if you substitute the bacon for the imitation, it will not taste the same. I found this out by someone else telling me with whom I shared this recipe with. I used Wright bacon for mine. I prefer a thicker cut bacon. Any kind of bacon is fine, really. Also, I suggest you prepare the chicken the night before (marinating in the buttermilk) so that it will be nice and tender. If you are really crunched for time, the 2 hours suggested is better.

Spicy Fried Chicken Bites with Derby Dip - Photo courtesy of Food Network

Spicy Fried Chicken Bites with Derby Dip – Photo courtesy of Food Network

What you need:

4 strips bacon
1 1/2 pounds boneless skinless chicken
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 cups canola oilDerby Dip:

3/4 cup sour cream
1 tablespoon mayonnaise
1/4 cup blue cheese, room temperature, cut into small pieces

Directions

Preheat oven to 375 degrees F.

Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.

Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.

In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.

Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.

In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.

Serve the chicken with the Derby Dip on the side.

Believe me when I say that is one of the best dips that I have ever tasted! If you are not a fan of blue cheese, I can say that you can use your favorite aged crumbly cheese of your choice. Though I have never done this (I love blue cheese) it should come out with the same results. I hope this becomes a next party favorite! You can try the dip with another recipe that I have shared with you, Wings 3 Ways!

Happy eating!

God Bless!

 

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Recipe Time! – The Ultimate Steak Sandwich

For a while now I have been craving sandwiches. So I bought some rolls and everything else that I could think of to go with it and made me a HUGE sandwich. It was good, real good. Then I was thinking that I wanted a sandwich that I haven’t had in a while…a steak sandwich. So as usual, I went to one of my favorite websites and looked for some recipes. When it comes to sandwiches, I love them hearty. No wimpy sandwiches over here! Heh heh. I found this steak sandwich that I am going to try out and I am sharing it with you. So here it is, The Ultimate Steak Sandwich created by Tyler Florence.

Photo courtesy of the Food Network

Photo courtesy of the Food Network

What you need:
Gruyere bechamel: 1/2 stick unsalted butter
3 heaping tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon prepared horseradishArugula mayonnaise:

1 bunch baby arugula
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise

Steak sandwich:

2 soft hoagie rolls
Extra-virgin olive oil
1/2 pound rib-eye, finely sliced
Kosher salt and freshly ground black pepper
1 recipe Fennel Slaw, recipe follows

Directions

Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate – you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil – this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.

Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.

Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.

Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.

Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.

To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.

Fennel Slaw:

1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 heaping tablespoons sour cream
1 bag coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.

Yield: 4 servings

I hope you are going to love this sandwich as much as I have loved looking at it!

God Bless!

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Recipe Time! – Bread Pudding

Last week when I went grocery shopping, I bought a load of bread. Nothing special but when unpacking the car, I noticed that the bread was on the bottom under the rest of the groceries (I didn’t pack the car, the bagger did). I was a bit upset but the good news was that the entire loaf was not squashed and I was able to make PB&J sandwiches for my children. I didn’t want to waste the bread and I haven’t had bread pudding in ages. So after a couple of days, I asked the ladies in my crochet group on Facebook. There are a lot of funny older ladies from the UK there and so I asked for a recipe.  I got one and a link to some more and after doing a bit of searching, I found one that would suit my needs and one that I will try very soon. I will share both of them with you today.

The first one that I found and the one that I used was from AllRecipes.com.

Recipe makes 1 – 8 inch square pan
What you need:
  • 6 slices day-old bread
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1/2 cup raisins (optional)
  • 2 tbsp butter, melted
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Here is the other one that I will be using very soon!

What you need:

  • 5 extra-large whole eggs
  • 2 extra-large egg yolks
  • 2 1/2 cups half-and-half
  • 1/3 cup honey
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoons orange zest (2 oranges)
  • 1/2 teaspoon kosher salt
  • Brioche loaf
  • 1/2 cup golden raisins
  • Maple syrup, to serve
Directions Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.

Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.

Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

This is great comfort food (normally made in the colder months) could be eaten for breakfast, dessert or a small snack (granted the portion size isn’t too large!) that can be enjoyed by the whole family. I hope this will quickly become a favorite as well!
God Bless!

Recipe Time! – German Chocolate Cake

This recipe will become a quick family favorite! I personally do not use the chocolate frosting on the sides. I smear all the coco-nutty goodness all over the cake. Mmmm….LAWD is it good! I’ve made this cake for birthdays and just because. It is really good and it’s light and fluffy.

What you need:

  • 4 ounces baker’s chocolate (recommend: Baker’s German Sweet Chocolate)
  • 1/2 cup water
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 pound unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 eggs, separated
  • 1 cup buttermilk
  • Filling, recipe follows or whatever you prefer
  • Favorite chocolate frosting, for the sides
Directions:
In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.

Preheat the oven to 350 degrees F.

In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.

Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.

Pour the batter evenly into 2 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.

To Assemble the German Chocolate Cake:

Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost. (S/N: If you want a flat top, invert the second layer so that the bottom is on top and use the coconut topping as glue to hold it. Or you can take a cake knife and slice the top of the cake and then invert it.)

Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.

Coconut Pecan Filling:

  • 1 1/2 cups evaporated milk
  • 5 egg yolks, slightly beaten
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter
  • 2 1/2 cups flaked coconut
  • 2 cups toasted pecans

Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

This cake is great to make if you are going to a party. It is all they are going to talk about come dessert time. I hope you and your family enjoy!
God Bless!