As I mentioned in the previous post, Ken's favorite cake is German Chocolate. I was surprised to learn that I had never posted it on my blog and decided to remedy that situation.
You can read everything you ever wanted to know about German Chocolate HERE. I knew that the cake didn't originate in Germany, but learned that it was named that after the man who created the chocolate in 1852. The recipe was first published by a Dallas, Texas, housewife in the 1950s ... not surprising since buttermilk cakes and pecans are two things well-known in that state.
The secret, in my opinion, is whipping the egg whites separately and folding them in. It makes for a wonderfully light cake. Let it also be known that I loathe, despise, and abhor frosting this cake with the Coconut Pecan Frosting ... not because it isn't good, but because it never wants to cooperate on the sides. I like to just put the frosting between the layers and call it a day, but my layers didn't match up so well. Let's just say they had quite an organic look to them ... :) I was persistent, though, and got it to stay in place long enough for it to set up. Next time, I try letting the frosting cool a bit before trying to put it on the cake.