This was our family’s traditional birthday cake because my cake layers come out lopsided every single time. Everyone loved the German chocolate cake in “The Best Recipe” cookbook but a traditional German choclate cake didn’t seem like a birthday cake.
So I made the German chocolate cake and then whipped a ton of heavy whipping cream until it was light and billowy. I folded in chopped up Heath candy bars and frosted the cake with gobs of the whipped cream. It was forgiving and I could make the cake look even even.
When Connor was in elementary school, we used this to make a kitty litter cake for a birthday. I crumbled the cooled layers and folded them into the whipped cream and chopped Heath bars. That got spooned into a brand new (washed of course) kitty litter pan. He fashioned turds out of Tootsie Rolls to put on top and it had to be served with a spanking clean brand new kitty litter scoop.
It was the perfect mix of tastiness and grossness for a growing boy. In other words, he loved it.
To make the cake layers, pre-heat the oven to 350 degrees. Grease two 8 by 1 1/2 inch round cake pans (I use butter). Cover the bottom with parchment paper, butter the paper, dust the cake pans with flour and tap out the excess.
- 1/4 cocoa powder such as Hershey’s
- 2 teaspoons instant coffee
- 1/3 cup boiling water
- 1/3 cup buttermilk or plain yogurt
- 2 teaspoons vanilla extract
- 12 tablespoons (1 1/2 sticks) butter, softened
- 1 1/4 sugar
- 3 eggs
- 1 1/4 cups flour
- j1/2 teaspoon salt
- 1/2 teasppon baking soda
Mix cocoa and coffee, add boiling water and stir until dissolved. Stir in buttermilk and vanilla and set aside to cool.
Beat butter in an electic mixer until creamed – about 30 seconds. Gradually beat in the sugar mixing from 3 – 5 minutes. Continue beating while adding 1 egg at a time beating one full minute after each addition.
Whisk flour, baking soda and salt together in medium bowl.
With mixer set on slowest speed, alternte adding 1/3 of the dry ingredients with 1/3 of the cocoa/buttermilk mixture until all ingredients have been incorporated. Stop mixer, scrape down sides and mix about 15 seconds more.
Divide mixtue between the two baking pans smoothing the batter on top. Bake cakes 23 – 30 minutes until the center feels firm or a skewer comes out clean (it takes exactly 23 minutes in my oven). Cool the pans about 10 minutes, then invert the cakes on a wire rack to finish cooling.