Happy New Year, bakers! After a pretty busy Fall and holiday season, I was excited to check the Baked Sunday Mornings schedule and get back into it. To my surprise, there are only 10 recipes left! I’m going to try my best to make each of them and bring this epic, 10 year journey to an end.
First up is this German Chocolate Cake, something I’ve never had before or encountered in real-life on a restaurant or bakery menu, but that I’ve seen on various blogs over the years. I’ve never really been interested or motivated to make it, so this was the perfect time to see what it’s all about.
What’s a German Chocolate Cake you ask? It’s a chocolate layer cake stacked up with a coconut-pecan-brown sugar filling. Some versions also have a chocolate frosting covering the entire thing, but the Baked Boys are leaving the sides of their cake naked, with a border of icing piped just around the top. I didn’t really have any expectations for this cake, but I ended up being OBSESSED with it, and here’s why: THE FILLING TASTES LIKE HELLO DOLLIES!!! My favourite treat of all time, in cake formation? YES PLEASE! (I’m already brainstorming how I can use this filling to create a Hello Dolly cupcake!)
We’re off to a fantastic as we countdown to the end of Baked Sunday Mornings!
You can find the recipe here!
More Baked Sunday Mornings here!
{ 1 comment… read it below or add one }
Robyn, it’s so great to see you baking with the group again!! 😀 Crazy that we’re making our last few recipes after so many years. Your cake is gorgeous, and OMG YES for the filling. It’s like *almost* no cake needed, right? Just a spoon…