My husband turned 30 this week. Hard to believe we're entering that phase of life. The birthday card I gave him pretty much sums things up: "I think everything happens for a reason. For example, people turn 30 because the fun part of their life has ended." Happy birthday, hon!
I really enjoy making birthday cakes. The fancy kind. All from scratch and with multiple layers. This year my husband chose a German chocolate cake. Did you know that this cake isn't even German? The cake took its name from an American with the last name of "German." Sam German created the mild dark baking chocolate bar for Baker's Chocolate Company in 1852. The company name the chocolate in his honor - "Baker's German's Sweet Chocolate." In most recipes and products today, the apostrophe and the "s" have been dropped, thus giving the false hint as for the chocolate's origin.
Anyway, on to the recipe. These are the raw ingredients I used. I would have used a better chocolate, but my husband chose the cake around 11:30 pm the night before his birthday, and I started baking the next morning.
I used Martha Stewart's recipe, and I was a little disappointed. It wasn't as moist as I would have liked, and it didn't make enough frosting. So, if I had to do it over, I would have divided it up into 3 separate pans and cooked for a shorter amount of time. And, I would have doubled the frosting recipe. Here's the link to Martha Stewart's Chocolate Cake with Coconut-Pecan Frosting (aka German Chocolate Cake).