So I became a mom, right? And I bake and bake and bake…this one hates coconut, this one only likes vanilla, this one hates nuts. But when does Mama get a cake of her own, I’d like to know!? This is the first year I’ve baked MYSELF a cake. I think I broke some unwritten Mama law in that I made a cake that ISN’T anyone else’s favorite. It’s mine. And you see all that frosting, 800 calories per spoonful and worth every stinkin’ bit of it! It’s only once a year.

“It’s My Birthday” German Chocolate Cake

4 oz. bar of sweet dark chocolate (try not to eat this raw…you’ll need it)
2 c. plus 2 Tbsp. cake flour
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs, separated
1 c. buttermilk
1 tsp. vanilla

FROSTING (THE GOOD STUFF)
12 oz. can evaporated (NOT sweetened condensed) milk
1 1/2 c. sugar
3/4 c. butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
7 oz. package of sweetened shredded coconut
1 1/2 c. chopped pecans

Grease 2 (9″) round cake pans and line with parchment paper. Melt the chocolate in a double boiler (I use a glass bowl over a pan of simmering water.) Stir until melted. Sift flour, baking soda and salt.

Beat butter and sugar on medium speed until light and fluffy (you know, like Snuggles, the fabric softener bear). Add the egg yolks, 1 at a time, beating well after each addition. Slowly mix in the melted chocolate and vanilla. Add the flour mixture alternately with the buttermilk, beating well after each addition.

Beat the egg whites until stiff peaks form. Fold the egg whites into the batter.

Bake at 350° Farenheit for 30-35 minutes. Cool 15 minutes and remove from pans.

THE BEST PART:

Place evaporated milk, sugar, butter, egg yolks and vanilla in a medium saucepan. Stirring constantly, cook on medium heat for 10-12 minutes until it turns golden brown and thickens slightly. Take off heat and add coconut and pecans. Let cool until it’s a frosting consistency, about 15 minutes. Slather it on the cake or just sit down with the bowl. It’s YOUR birthday, right?