There was a lady in Luling who was famous for her GC cake. It sold for the highest price every year at the McNeil Cemetery Ice Cream Supper, which is a fundraiser for the cemetery where my parents and grandparents are buried. My brother regularly bought it and swore she must have a secret ingredient. When she passed away her neice told me the recipe she always used was the one on the GC wrapper, which is the one I have always used. So there, big brother!! I am blogging it because they now have cupcakes on the wrapper instead of the cake and the amounts are slightly different. Logan always requests this for his birthday cake. It messes up several dishes/pans, but it is worth the effort to make my boy happy.
1 pkg. (4 oz.) German’s Sweet Chocolate
½ c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 t. vanilla
2-1/4 c. sifted flour (or 2-1/2 c. sifted cake flour)
1 t. baking soda
½ t. salt
1 c. buttermilk
4 egg whites, stiffly beaten
Preheat oven at 350 degrees. Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9” layer pans, lined on bottoms with wax paper or parchment. Bake for 30-35 minutes or until cake springs back when touched lightly. Cool.
FROSTING:
1 - 12 oz. can evaporated milk
1-1/2 c. sugar
4 slightly beaten egg yolks
3/4 c. butter
1-1/2 t. vanilla
1- 7 oz. pkg sweetened coconut
1-1/2 c. chopped pecans
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat and add coconut and pecans. Cool until thick enough to spread, beating occasionally. Spread between layers and on outside of cake.
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