German Sweet Chocolate Cake

German Chocolate Cake is a classic made-from-scratch cake. The delicious layers of moist light chocolate cake topped with a signature coconut-nut filling frosting.

German Chocolate Cake takes me back to family dinners at my grandma's house. She is always baking up yummy desserts! German Chocolate Cake is definitely a popular favorite at family occasions.

The cake itself is moist, dense and a light chocolate flavor. It pairs wonderfully with the filling and frosting. The frosting is packed full of flavors!! Sweet with a creamy, milky texture, nutty with the tastes of coconut and pecans, and a sweet hint of vanilla.

Grab a glass of milk or cup of coffee and enjoy a slice!

German Sweet Chocolate Cake 

PRINTABLE RECIPE HERE

Ingredients for German Chocolate Cake 

Cake: 

4 oz. German Sweet Chocolate 

2 1/3 cups cake flour, sifted

1 1/2 cups sugar

1 tsp. Clabber Girl Baking Soda

1/2 tsp. Clabber Girl Baking Powder 

1/2 tsp. salt 

2/3 cups butter or margarine

1 cup butttermilk

1 tsp. vanilla extract

2 large eggs

Coconut Pecan Filling and Frosting: 

2 cups evaporated milk 

2 cups sugar

6 egg yolks, slightly beateb

1 cup butter or margarine

2 tsp. vanilla

2 1/2 cups pecans, chopped

2 cups flaked coconut

Directions for German Chocolate Cake 

1. Preheat oven to 350 degrees F. Line bottoms of three 9-inch round pans with parchment paper, set aside

To make the cake: 

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together. 

4. Pour batter into prepared layer pans. Bake at 350 degrees F for 35 minutes, or toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks. 

To make the frosting: 

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally. 

To assemble: 

6. When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Honey Cake, A Rumford Complete Cookbook Recipe

A sweet and moist cake is a perfect addition for any meal. A great way to top off with dessert, a simple and tasty Honey Cake!

If you love honey like I do, then you are in for a treat with this cake. It definitely has a great honey flavor!

I generally keep local honey on hand, but any kind of honey will do.

The benefit of local honey is that if you are one to suffer from seasonal allergies, local honey can help relieve those symptoms. The bees collect nectar from the same plants that are causing you to sneeze and sniffle, so with local honey you can ingest the same allergen that is bothering you and this will help you become more immune to those seasonal allergens in your area.

Plus honey taste amazing and why not support a local beekeeper if you are able to!

And what a great way to enjoy honey....in a cake!

The Honey Cake recipe is on page 136 in the Rumford Complete Cookbook from 1908

Here is my version:

Honey Cake, A Rumford Complete Cookbook Recipe

Ingredients:
1/3 cup butter
1/2 cup sugar
2 eggs
1 cup honey
2 cups flour
1 1/2 teaspoon Rumford Baking Powder
1/3 teaspoon salt

Directions:
In a medium mixing bowl add the butter and sugar and mix together until creamy and well blended. Add the eggs and beat the mixture together well. Gradually add the honey and continue to beat the mixture with a hand blender. Add the flour, baking powder, and the salt and mix thoroughly all together until well blended. Pour the cake batter into a well greased loaf pan and bake at 350 degrees for 45 minutes. Let cool and remove from loaf pan. Serve.

PRINTABLE RECIPE HERE

Warm Honey Cake with a little butter spread on it is super tasty as well!

Enjoy this deliciously sweet cake for a treat at any meal.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Lemon Blueberry Bundt Cake

Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy!

When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly.

Bake it in the summer when fresh blueberries are in season!

In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well!

The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.

Lemon Blueberry Bundt Cake 

Ingredients:
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries

For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
lemon zest

Directions:
In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large bundt pan. Pour the prepared batter in the bundt pan. Bake for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.

PRINTABLE RECIPE HERE

Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry bundt cake.

You can't help but smile when enjoying this cake!
Enjoy!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own