There’s a story in every delicious bite of celebratory desserts that have been passed down through the generations. Connie McLeod’s “Maw Maw’s” cake was a perfect choice for her mom’s 86th birthday. We know her Maw Maw would be proud.
My mom’s birthday party pictured below would have been on a hot August day in the hill country of Texas with all the children dressed in their Sunday best. I asked Mom if she remembered how old she was in this picture and she knew she was five. Shirley Temple had a new movie out, Curley Top, and her mother made her a dress fashioned after the one Shirley wore in the movie. Mom says she remembers it clearly because Shirley’s dress was made from silk and lace, while hers was made from pale pink organdy and was stiff, puffy and itchy. I wonder what cake my Maw Maw would have made her little girl dressed in her pretty, but uncomfortable Shirley Temple dress.
Decades have come and gone since this picture. This August, Mom turns 86. I recently heard someone ask her if she was named after her Dad since her name is Jimmie. “No”, she proudly said, “I’m named after my Mom and my brother is named James!” Until I heard it said, I never thought about how unique that was.
I do know that having my grandmother, Jimmie Corrine’s recipes, her cooking tools and her dishes are a unique treasure from my history. I began my yearly ritual for my mom’s birthday and went through my grandmother’s handwritten recipes. I like to give my mom a taste of her childhood for her birthday. This is a cake I’ve never made. It’s not hard, but it is involved and has taken all afternoon. I even baked it in the heart shaped pans that three generations have used to bake cakes in. I know this cake is made with the love, just as it was back when Shirley Temple was dancing her way into this country’s heart.
German Chocolate Cake
1/2 cup boiling water
4 (1 ounce) squares German sweet chocolate
1 cup softened, unsalted butter
2 cups white sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
1. Melt chocolate in boiling water in saucepan, let cool.
2. Sift flour with soda and salt in it’s own bowl.
3. Beat egg whites until stiff (it will form peaks like a meringue).
4. Cream butter until light and fluffy. Add each egg yolk one at a time, beating after each. Add vanilla and cooled chocolate. Mix until well blended.
5. Alternate adding flour mixture and buttermilk into batter, beating after each addition.
6. After batter is smooth, fold in the stiffly beaten egg whites.
7. Pour into 3 9-inch layer pans that are greased and floured.
8. Bake at 360° for 30 minutes or until toothpick comes out clean. Cool on cake rack.
Coconut and Pecan Frosting
1 cup white sugar
1 cup evaporated milk
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 cups flaked coconut
1 cup chopped pecans
Combine and cook sugar, evaporated milk, butter, beaten eggs and vanilla over medium heat, stirring constantly, until mixture thickens (about 12 minutes). Remove saucepan from heat. Stir in coconut and pecans. Cool completely, about 30 minutes, stirring occasionally.
Trim off the “dome” of the bottom 2 layers to help level the cake. Make sure the cake and frosting are completely cooled. Put icing between the layers and as Maw Maw made note, do not frost side of the cake.
I honor my maternal lineage: I am Connie Lee, daughter of Jimmie Dee, daughter of Jimmie Corrine, daughter of Minnie Mae; mother of Jade Lee-Mei.