Making German chocolate cake and French bread!

We had another cooking session after Zumba this last Thursday.  Tammy showed Tran, Kamala, Helga, Prasuna, Shilna, Fa and me how to make German Chocolate cake from scratch and how to make French Bread.  Here is Fa observing Tammy mixing the cake ingredients.

Here are some of the class:  Fa, Helga, Kamala and Tran.

Tammy and Prasuna making the German chocolate icing.

Kamala filling the cupcake tins and Tammy showing the French bread dough:

More filling:

:

My take home cupcake:

Prasuna rolling out the dough for the French bread:

 

Of course, there has to be lunch!  Tammy made homemade rolls, tuna fish salad, homemade cookies, pita chips and cucumber dip.  Prasuna made a chickpea and bean salad.  I made a Tomato Caprese.  It was all delicious.

Group picture:

Finally, Tammy's famous recipe!

Perfectly Chocolate Cake

2 c. sugar

1 3/4 c. flour

3/4 c. cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 c. boiling water

2 eggs

1 c. milk

1/2 c. canola oil (or vegetable oil)

2 tsp. vanilla

Prepare pans by lightly greasing with shortening. Dust lightly with flour, tap out all excess flour. Trace around pan with pencil onto wax paper, making 1 wax paper circle for each pan. Put wax paper circle into pan. If using 9 x 13 pan, I don't use the wax paper, just grease and dust with flour.

Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed. Stir in boiling water, batter will be very thin. Pour into 2 prepared 9 or 10 inch round cake pans. Can also bake in 9 x 13 pan. Bake at 350 degrees for 30-35 minutes. Cool 8 minutes, remove cakes from pans and cool completely on wire rack.

 

German Chocolate frosting:

1 1/2 cup white sugar, 12 oz. evaporated milk, 3/4 cup butter, 4 egg yolks, beat with fork, 2 2/3 cups flaked coconut (7 oz pkg), 1 1/2 cup chopped pecans, 1 1/2 teaspoon vanilla extract

To make the Frosting: In a saucepan combine 1 1/2 cup sugar, evaporated milk, 3/4 cup butter, and 4egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely , frosting will be thick and golden brown, about 45 minutes before cool enough to frost cake.