Sunday, March 4, 2012

Let them eat cake

We’ve all heard this statement. ‘Let them eat cake’ was allegedly spoken by Marie Antoinette- Queen of France in the mid to late 1700’s.

I don't think that's quite what she meant. It was a very hard time in France if you were poor. Taxes were too high. There was no food to speak of, and the King was building a palace of gold -- these were just a few of the factors that were at the beginning of the French revolution.  Well, it worked in America, right?

The Queen’s alleged statement rocked them to their core. Let them eat cake did mean cake like you and I understand cake, she meant the burned 'cake' on the inside of the ovens.  And the revolution was on…

Ah cake, everybody loves cake. So much so that there are cake fests. See this week’s pictures for, KC cake fest.

What amazing collection of edible art. There were cakes representing many of the things here in Kansas City. From football to the zoo to Lego land, the Kaufman center, the Nelson-Adkins museum and a nice tribute to pres Truman, all done in cake and fondant. Wow!
Oh yeah, I can't forget the cup-cake fairy.

Well one of my favorite cakes is German chocolate cake:

What You Need
1pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2cup water
4 eggs, separated
2cups flour
1tsp. baking soda
1/4tsp. salt
1cup butter, softened
2cups sugar
1tsp. vanilla
1cup buttermilk

Coconut-Pecan Filling and Frosting

Make It

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Filling and Frosting

What You Need

4 egg yolks
1can (12 oz.) evaporated milk
1-1/2tsp. vanilla
1-1/2cups sugar
3/4cup butter or margarine
1pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
 (2-2/3 cups)1-1/2cups chopped PLANTERS Pecans

Make It

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

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