Saturday Spotlight #8: German Chocolate Cake.

I know quite a few people who consider German Chocolate cake their favorite cake, including both my husband and a friend we had over for dinner last night. Our guest's birthday is tomorrow, so deciding what to make for dessert yesterday was easy.

The recipe I use to make German Chocolate cake is unusual, and always such a hit that I have chosen to “shine my Saturday Spotlight” on it today!

A dear friend has given my husband and me a subscription to a cooking magazine every year since we have been married - first Gourmet, until it was no longer published, and most recently Fine Cooking.  I have discovered many good recipes from these magazines over the years. When I saw the Inside-Out German Chocolate Cake recipe published in the March 2000 edition, I knew I had to make it for my husband's upcoming birthday.  I have made it nearly every year since!

This recipe differs from the traditional German chocolate cake, as the cake is coated in a thick fudgey semi-sweet ganache. The toasted-coconut and pecans in homemade caramelized filling is delicious enough
to make even a traditional German Chocolate purist swoon. This recipe is somewhat labor intensive to make - but well worth every minute, especially if the baker is able to later have a slice!

I follow the recipe in my original issue of Gourmet magazine exactly.  It is not my own to share, so rather than write the recipe in this post, I am providing you with a link. You can now find the recipe (same wording as it when published by Gourmet magazine) at Epicurious, by clicking here.

Here are some of the photos I took while baking yesterday:

This cake is very rich. It is best when served with a scoop of good vanilla ice cream, and milk or coffee.     

What is your favorite cake?

This post may be linked to one of the great link-up parties I follow and list on my blog. Check them out!