Friday, December 10, 2010

Christmas Dessert

The White Chocolate German Chocolate Cake
made its movie debut in the Christmas Dinner Scene of Stepbrothers.
For two years we created a Holiday Movie inspired menu for a cooking demonstration at the Macy’s Home Stores in San Diego and Costa Mesa. The events were sponsored by Circulon Cookware and Architectural Digest Magazine. I used one of my favorite cake recipes from my favorite cookbook “The Joy of Cooking” and revamped it just a bit to make this new Holiday Tradition.
We used it in the Christmas Dinner Scene of the movie “Step Brothers”
Inspired by:  “White Christmas” – The White Chocolate German Chocolate Cake

Ingredients:

2 ¼cups of sifted cake flour
1 teaspoon of baking soda
½teaspoon of salt
4 ounces white chocolate, finely chopped
½cup of boiling water
1 cup buttermilk
1 teaspoon of vanilla
½pound (2 sticks) of butter4 large eggs separated
scant ¼teaspoon of cream of tartar
2 cup of sugar
Directions:
Have all ingredients at room temperature. Preheat oven to 350 degrees.
Sift together flour, baking soda and salt. Set aside.
Melt white chocolate in boiling water until smooth. Set aside.
Mix buttermilk and vanilla. Set aside.
In a large bowl, beat butter on medium speed until creamy
 Gradually add in and beat on high speed 1 ¾cups of sugar until lightened in color and texture.
One at a time, beat in the 4 egg yolks.
Add the melted chocolate and beat just until incorporated.
Add the flour mixture in three parts, alternating with the
buttermilk mixture in 2 parts, beating on low speed.
In another bowl, beat the egg whites and cream of tartar
until soft peaks form. Gradually add ¼cup of sugar, beating
on high speed. Beat until peaks are stiff but not dry.
Use a rubber spatula to fold in ¼of the egg whites into the
egg yolk mixture. Then fold in remaining egg whites.
Divide the batter between the pans and bake for 25 to 30
minutes or until a toothpick inserted in the center comes out
clean.
Let cool completely in cake pans before removing. Fill and
frost as desired.




Coconut Pecan Filling for White
Chocolate Cake


Ingredients:

1 cup of sugar
1 cup of evaporated milk
3 large egg yolks
8 tablespoons (1 stick) of butter
1 1/3 cups of flaked sweetened dried coconut
1 1/3 cups of chopped pecans
Directions:
Combine in a medium sauce pan the sugar, evaporated milk, egg yolks and butter.
Cook stirring constantly over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce heat and cook, stirring for 1 to 2 minutes more.
Remove from the heat and stir in the coconut and pecans
Let cool until easy to spread. This can be refrigerated for up to 1 week. Soften before using.

I hope you enjoy this. Happy Cooking this Holiday Season.

5 comments:

  1. alrighty jack, i have read your blogs, and then read your menus, THEN READ your recipe for this cake - when you come to Pulaski during Christmas, I personally think that you should make enough cake for all of your hometown friends, name a place and time, and we will all meet you there, get together and catch up on our lives, and eat your cake...sound like a plan to you, then we will P-A-R-T-Y...luv u my friend, marsha

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  2. i should have added my last name, marsha strickland callahan, btw, remember the Dolly Parton concert????????????

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  3. Made this and it was the best anything I have ever cooked ever. Simply amazing and will always use this recipe to base off any spin off flavors I can think of.

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  4. I made this cake, but am truly confused about what's on the cake in the photo as frosting? There is nowhere near enough of the filling to use it as a frosting to cover the entire cake, so what gives? Hint to anyone making this for the first time : double or even triple the filling part of the recipe if you plan to use it to cover the entire cake.

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