Cakes

Modern German Chocolate Cake

70

This delicious, moist cake is a little spin on German Chocolate cake, created to suit the tastes of my household. The icing requires a little patience but is incredibly easy to make, and the one-bowl cocoa cake means clean-up is a breeze!

12
For the icing:

4 egg yolks
1 can (12 oz) evaporated milk
1-1/2 teaspoons vanilla extract
1-1/2 cups granulated sugar
3/4 cup butter, cubed
1 package (7 oz) flaked coconut
1-1/2 cups chopped walnuts

For the cake:

3 cups all-purpose flour
2 cups granulated sugar
1/3 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 Tablespoons white vinegar
2 teaspoons vanilla extract
2 cups cold water
To prepare icing: In a medium saucepan, beat the egg yolks, evaporated milk, and vanilla with a whisk until well blended. Add the sugar and butter. Place pan over medium heat and bring to a gentle boil while stirring constantly. Continue to stir constantly and let mixture cook for about 12 minutes until golden brown and thickened. Remove from heat and stir in the coconut and walnuts, mixing well. Set aside to cool to room temperature/desired spreading consistency. (Please see recipe note at bottom.) To prepare the cake: Preheat oven to 350 degrees. Generously grease and flour two 8-inch round cake pans. In a large bowl, whisk together all of the dry ingredients (including granulated sugar) till well combined. Add all of the wet ingredients and stir with a wooden spoon just until mixed. Divide batter evenly among prepared pans. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Once cake has cooled completely, fill and frost with the cooled icing. Recipe Notes: It is important that the icing has enough time to cool so that it can thicken. If it's too warm when you spread it on the cake, it will just slide down the sides and pool at the bottom of the cake. Be sure to prepare the icing before beginning the cake, and give it plenty of time to cool before frosting! The texture of the icing, with the walnuts, can be a little tricky to spread on the sides of the cake. I find it is easier to start at the bottom and spread upward, covering the sides first and then using remaining icing to frost the top. Alternately, you may bake the cake in a 9x13 pan (baking temperature and time will remain the same) and simply spread the icing over the top if you don't want to fuss with frosting the sides of a layer cake.
Nutritions

Calories
663

Sodium
355mg
14% DV

Fat
32g
50% DV

Protein
11g
22% DV

Carbs
82g
27% DV

Fiber
4g
17% DV

You can't beat the ease of this creamy and cheesy Smoked Sausage Pasta for a 30-minute dinner that the whole family will love. Made-from-scratch skillet mac and cheese is tossed with kielbasa and tender broccoli florets so that you get an entire meal in one pan. This kid-friendly dish is perfect for busy weeknights!

2 c uncooked elbow macaroni
1 1/2 c chopped broccoli florets
1 T olive oil
13 oz smoked sausage ( such as kielbasa )
1/2 c finely diced onion
2 T butter
2 T all purpose flour
1 1/2 c half and half
8 oz sharp cheddar
4 oz smoked gouda
1/2 t dry mustard
Kosher salt and pepper
6
  • Cook macaroni in a large pot of salted boiling water until al dente, according to package instructions. During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with...
    See the full directions on my site
Nutritions

Calories
756

Sodium
738mg
30% DV

Fat
39g
61% DV

Protein
31g
62% DV

Carbs
62g
21% DV

Fiber
4g
18% DV