If you know me at all, you know that I would rather eat dessert than anything. This cake is by far, one of the best and most delicious cakes, EVER!!!!
Years ago, when I lived in Corpus Christi we belonged to a club that the chef would make this cake about once a week or so. Anytime we ate there, I would order a piece. When it was my birthday one year, one of the ladies who worked there and knew I loved that cake so much, brought out the recipe to me for my birthday gift. It is always a special memory for me. Some years later, I was looking though the Tea Time Magazine, 2004 and there it was. A picture of the cake and the recipe. So wanted to share to with you as it makes a great Easter dessert. Of course, this year, we are finding ourselves probably making a meal from things we have on hand. I’m hearing from some friends that they cannot find flour anywhere around them. Because most of us are doing curbside pickup of groceries, we might not know until we get home that some of the things we ordered on-line were substituted for things that the store had instead. But, if you do have cream cheese and butter and coconut and buttermilk and sour cream…well you get the picture! You might just want to substitute a milk chocolate cake mix but frost it with the chocolate cream cheese frosting. It is a great cake, no matter. After all, it’s always the frosting that makes the cake anyway, right?
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, room temperature, seperated
2 cups cake flour, or regular flour, but (if using regular flour, be sure to sift it a couple of times and take out about 2 tables)
1 teas baking soda
1/2 cup cocoa, unsweetened
1 cup buttermilk
1/2 cup sour cream
2 tables vanilla
1/2 cup coconut (topping)
1/2 cup chopped pecans (topping)
Preheat oven to 350. Cream together butter, shortening and sugar.
Add egg yolks, one at a time. Mix in flour, baking soda, cocoa, buttermilk, sour cream and vanilla.
Mix together for 2 minutes or until batter is smooth.
In a separate bowl, whisk egg whites and fold into cake batter. *See note below about adding coconut and chopped pecans to batter.
Spray 3 (9′) cake pans with Pam and then flour pans. Divide batter evenly between the 3 pans. Bake for 20-25 minutes or until cake tests done. Remove from oven and let cake layers cool on wire racks. Meanwhile make the frosting:
1/2 cup softened butter
16 oz of cream cheese, softened
5 cups of powdered sugar
1/2 cup cocoa
1 tables vanilla
Cream together the butter and cream cheese until light and fluffy.
Add powdered sugar, cocoa and vanilla.
Frost between layers and then sides and top of cake. Sprinkle the coconut and chopped pecans on top of cake.
*(I didn’t follow the directions on this recipe. I actually added the coconut and pecans to the frosting and stir them in before frosting the cake. I think it keeps the coconut softer for a longer period, plus it gives you more of the coconut and pecan flavor rather than just on top. Plus I added about 1/2 cup chopped pecans and 1/2 cup coconut to the cake batter before pouring batter into the cake pans)
Easter will be different this year, but it might be one of those holidays that besides the meaning of the holiday that is so important to Christians, might just show us how much we truly do value our relationship with God, our family and friendships. This year, we won’t be going to grandmother’s or Moms for a lunch of ham, potato salad and Easter Bunny Cake that Easter meals are so well known for and that has been a tradition for so many throughout the years.
Years ago, in the 70’s, before I married, I had a roommate, Sheila Waterman. She was a teacher and I worked for the government. We spent lots of Friday nights, sitting in our apartment, wondering why all the guys were not flocking to our door, to take us out on dates. When we would get paid at the beginning of the month, we would go crazy buying all sorts of great food that would last us about a week or so. By the end of each month, we dined on vermicelli, boiled cabbage or mac & cheese. But the first of the month, oh boy, did we have some great meals. One of those great recipes that Sheila made were these chicken croquettes. We would sit and visit over this great meal and laugh at our feeble attempts at how we would try to get certain guys attentions and tell ourselves, “wow,if they could see how good we cooked, they would be lining up outside the door.” In reality, looking back, it was probably all the great meals that kept us both in one piece bathing suits, while the other girls who lived at the apartment complex were sitting out there flirting with the guys in their two piece cute little suits that wouldn’t cover a 3 yr old, much less a 20 year old. But…don’t feel sorry for us. After a year or so, we both met guys that ended up marrying us. Neither of our marriages lasted, but this recipe….it has lasted through the years.
We have a winner folks. These cupcakes are truly decadent, light, flavorful, beautiful, sunshine in your mouth wonderful! Everyone who has had one, (and so far that is about 50, (two different times of baking them and taking them to different places) has told me that this is their new favorite flavor of cupcake, or cake, that I have made. The first time i made it, was in a cake with cream cheese frosting for the filling and then wrapped it in whipped cream. As that is, to me, the best way to enjoy anything, (wrapped in whipping cream) these cupcakes just are so light and fluffy, that you could eat 5 of them in one sitting. I wish I could say it is because we have great will power to not do that, but the truth of the matter is, that we are in “stay at home” mode due to the CV. I don’t want to run out of eggs, or flour, which I am being told is very hard to find right now. So thankful I had bought a 10 lb bag of flour last time I went to the store and 36 eggs. Because I make a shake pretty much every morning for breakfast with frozen blueberries I usually always have frozen blueberries in the freezer so when I began to think yesterday what I would bake, these came to mind, as the sun finally came shining through the kitchen window after about eleven days. So in honor of the beautiful sunshine, lemon blueberries were the baked good of the day.
Today, another rainy beginning to this new normal of everyone working from home and kids being home schooled as well as parents trying to teach, and learn right along with them, while still trying to do what is necessary to bring in a pay check. These are difficult days, and challenging times when we all have to step up and change what we have been doing. What do we do to still serve when so many are confined to their homes? This week, when we began to hear about seniors being ask to self quarantine, I began to think of ways that I could help serve them. What should be my part in stepping out of my comfort zone to share God’s love by meeting the needs of those who are seniors? As I was sharing these thoughts with Randy the other night, he watched me and listened to what I had to say. Then without a moments hesitation, the minute I ask him what he thought I should do, he smiled at me and said, “uh do you realize that in a couple of months you will be 70 and you are suppose to be one of those who are to self quarantine for awhile?” WHAT……but, wait a minute. That thought never crossed my mind that I am considered old. When did that happen? Quickly I responded to him, that because I eat garlic almost everyday and enough chocolate to ward off most bacterias, I should be able to hang a garlic bulb around my neck and get out there among the true old folks. Why I’m still young because I still wear cute little blingy sandals and capris (even though these cute little capris might have elastic waistbands) and wear loop earrings that could easily be mistaken for “tapers”. And….I teach other people how to use their phones. So truly, I can’t be considered someone who needs to stay at home…? But because so many stores and restaurants are closed down, I haven been forced to spend more time at home than normal. It is allowing me time to work on another book, which will be called Tis So Sweet and is full of dessert recipes and stories of women who are willing to share how God has been faithful in difficult circumstances in their lives. Also, I have been baking a little more than normal, which means that instead of making a dessert each day, I’m now making two or three. It is fun to share food with others. Last night I made up a recipe that actually turned out really good. Was so easy and simple and I had everything on hand so no trip to the store was necessary. It was a baked chocolate fudge pie that we ate watching a really good movie on Netflix. That is Randy’s job each night. To find us a good movie that is fun to watch and family friendly so that we can recommend to others without fear of it being full of foul language or sexual content. So far, he is batting a thousand. Two for two. Tues night we watched Faith, Hope and Love and last night we enjoyed a little french film called French Toast. Darling movie. Here is the easy peasy recipe for a great chocolate fudge pie for you to up your immune system…at least that is what I tell myself when I am cutting a big piece and topping it with whipped cream.
Chocolate Castles 