The weeks of cakes

Last Saturday I made a double layered spice cake with an apple filling for Family Home Evening. On Sunday there was a sign up for food for a funeral. I signed up for dessert and a salad. So on Tuesday I made a double layer lemon cake with a blueberry filling. Today I made Nathan's birthday cake, a four layer german chocolate cake with coconut pecan frosting. And next Sunday I will be making a Tres Leches cake for a "Cafe Rios" night with friends. Thats a lot of cake! Surprisingly enough I have also lost three lbs. this last week (hopefully it will stay off). I thought I would put the recipe on for the german chocolate cake and tres leches. Enjoy!
NINA

I like a richer chocoloate cake than is traditionally in german chocolate so I went with Hershey's "perfectly chocolate" chocolate cake

Prep Time: 15 min | Cook Time: 30 min
Skill Level: Beginner
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


I got this recipe from www.allrecipe.com
Here is the frosting. It says to cook until thickened this means until its about the consistency of sweetened condensed milk.
Cooking Level: Intermediate
German Chocolate Cake Frosting By: Denise
"Coconut Pecan Frosting for German Chocolate Cake."
Customize Recipe Kitchen-friendly View Prep Time:
20 MinCook Time:
10 MinReady In:
30 Min
Servings (Help)
Original Recipe Yield 1 frosting for 2 layer cake
Ingredients
1 cup evaporated milk
1 cup brown sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 1/3 cups flaked coconut
Directions
1.In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.


The Tres Leches or three milk cake is a trditional mexican dessert. It is vary simple and extremely moist. It can also be made completely from food storage. This recipe is from http://mexicanfood.about.com/od/sweetsanddesserts/r/treslechescake.htm

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutesIngredients:
•1 1/2 cups cake flour (I use all-purpose and it wourks just fine)
•1 pinch salt
•1 teaspoon baking powder
•1/3 cup oil
•1 cup sugar
•1 teaspoon vanilla extract
•5 large eggs
•1/2 cup whole milk
optional add 1/2 tsp nutmeg (I think it adds al little more and the first recipe I used called for it)
•Cream Syrup for Soaking (see recipe below)
•Whipped Topping (see recipe below)
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Cream Syrup

•12 oz. evaporated milk
•14 oz. sweetened condensed milk
•1/2 cup heavy cream
Whisk together the three milks. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

Whipped Topping

•3/4 cup heavy cream
•1 teaspoon vanilla
•1 tablespoon sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries.