Grandma Richardson’s German Chocolate Cake recipe & style

This was one of Grandma Richardson’s signature cakes that often took center stage on her cherry wood buffet overlooking the matching dining room table. It was a celebratory cake that signaled a special occasion . . .  a birthday or a family gathering.              Although the cake recipe is fairly standard, the style for German chocolate cakes seems to vary. Some divide the coconut pecan filling over the three layers foregoing the chocolate frosting. Grandma always sandwiched the filling between two layer and then coated the entire cake is luscious chocolate frosting, creating a decadently delicious cake

I made Grandma's celebratory cake for a friend's birthday celebration.

Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
   
   
   
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
   
   
   
4. Add eggs, one at a time, beating well. 
   
   
   
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
   
   
   
7. Pour batter into prepared pans. 
   
   
   
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting. 

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
   
   
   
2.  Remove from heat; stir in vanilla, coconut and pecans.  
   
   
   
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

Recipe without photos . . . Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
4. Add eggs, one at a time, beating well. 
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
7. Pour batter into prepared pans. 
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting.

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
2.  Remove from heat; stir in vanilla, coconut and pecans.  
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

 

 

Bacon-Wrapped Pork Medallions

Although bacon-wrapped pork medallions are available in the meat section of the grocery or at meat markets, we buy tenderloin on sale and make our own. Barry cuts the tenderloin into chunks, wraps them in bacon and we freeze them, two to a package. Perfect for quick meals but also for a company dinner, too. Vary seasonings if desired. Bacon could also be omitted.

We served the medallions with scalloped potatoes & roasted asparagus.

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Bacon-Wrapped Pork Medallions   Yields: 8 medallions

1 lb. pork tenderloin

8 slices bacon (not thick cut)

Seasonings:

  1 tablespoon garlic powder

  1 teaspoon seasoning salt

  1/2 teaspoon paprika 

  1/2  teaspoon ground pepper

2 tablespoons butter (or use all olive oil)

2 tablespoons olive oil 

1. Cut pork tenderloin into 2” thick  medallions (about 8 medallions – number may vary if tenderloin size varies)
2. Cook bacon in a large, oven-safe skillet over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain any excess bacon grease from the skillet.  (Bacon could also be partially cooked in a microwave.)
3. Wrap a slice of bacon around each tenderloin, securing each strip with 1 to 2 toothpicks. (Medallions may be frozen at this point. If freezing, thaw and proceed with recipe.)
4. Preheat the oven to 400° F (200 degrees C). 
5. Combine seasonings in a  shallow bowl. 

6. Dip medallions into seasoning mix on both sides. 

7. Melt butter and oil together in the same skillet over medium-high heat. 
8. Add medallions and cook for 4 minutes on each side. Also cook on the sides to slightly crisp bacon.
9. Transfer the skillet to the preheated oven and bake until pork is no longer pink in the center, 17 to 20 minutes or until an instant-read thermometer inserted into the center reads 145° F. 


Rhubarb Oatmeal Crumb Bars

Rhubarb was abundant on my parent’s farm and on the farms where both of my grandparents that lived in Stafford County. Considered a staple in our family, we used it for sauces, pies, and bars.               Unfortunately we seem to lack the green thumb needed for rhubarb plants to thrive. Ours did well for a time, then turned spindly and finally went to seed. This year a plant has started up again . . . but it will be a season or two until it thrives.                                                                                                            Nevertheless, spring is here and as my taste buds yearn for seasonal foods, I was on the lookout for fresh rhubarb, even frozen would do. Stopped at several grocery stores only to discover no rhubarb in the frozen food section or fresh in the produce section. Luckily a couple of friends were nice enough to share a bit of their small plots and I had a chance to try out these bars that both Barry and I consider to be EXCEPTIONAL – definitely a taste of spring.

Now if only I could convince Barry to read up on rhubarb crops, and then to turn a three-acre plot into a field of rhubarb!  

 

Rhubarb Oatmeal Crumb Bars      Makes one 8 x 8-inch pan 

Crust & Topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats 

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coarsely chopped pecans

3/4 cup unsalted butter, melted

Rhubarb Filling:

3 cups diced fresh rhubarb (about 1/2-inch pieces)

1 cup granulated sugar

1/4 cup water

2 tablespoons cornstarch 

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1. Pre-preparation: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil - allowing for overhang that insures easy removal. Lightly spray the foil with pan release .
2. Crust & Topping: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Stir in chopped pecans.
3. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
   
   
   
4. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
   
   
   
5. Rhubarb Filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8to 10 minutes.
   
   
   
6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2 to 3 minutes, until thickened. Remove from heat and let it cool slightly.
7. Assemble the Bars: Spread the cooled rhubarb filling evenly over the crust.
   
   
   
8. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.
9. Baking & Cooling: Bake the bars in preheated 350° oven for 30 to 35 minutes , or until the top is golden brown and the filling is bubbling around the edges.
   
   
   
10. Remove from the oven and let the bars cool completely in the pan on a wire rack.
11. Slicing & Serving: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.
12. Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage. Can also be frozen,

Recipe without photos . . .Rhubarb Oatmeal Crumb Bars      Makes one 8 x 8-inch pan 

Crust & Topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats 

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coarsely chopped pecans

3/4 cup unsalted butter, melted

Rhubarb Filling:

3 cups diced fresh rhubarb (about 1/2-inch pieces)

1 cup granulated sugar

1/4 cup water

2 tablespoons cornstarch 

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1. Pre-preparation: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil - allowing for overhang that insures easy removal. Lightly spray the foil with pan release .
2. Crust & Topping: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Stir in chopped pecans.
3. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
4. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
5. Rhubarb Filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8to 10 minutes.
6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2 to 3 minutes, until thickened. Remove from heat and let it cool slightly.
7. Assemble the Bars: Spread the cooled rhubarb filling evenly over the crust.
8. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.
9. Baking & Cooling: Bake the bars in preheated 350° oven for 30 to 35 minutes , or until the top is golden brown and the filling is bubbling around the edges.
10. Remove from the oven and let the bars cool completely in the pan on a wire rack.
11. Slicing & Serving: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.
12. Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage. Can also be frozen

Wild Edibles: GARLIC MUSTARD PESTO

Theme of the latest issue of KANSAS! Magazine (2025 / vol 81 / issue 3, pp. 58-63)  is “Our Wild Kansas Landscapes” so it seemed logical to include a story about wild edibles for the Taste section. I interviewed three women — Terry Olson, Sue Maes and Kelly Yarbrough’s — who teach a class (Edible Native Plants) for Manhnttan’s UFM. 

 of the Tortellini topped with Garlic Mustard Pesto is a copy of the one used in the magazine — it was taken by Amy Meng. 

My interview included a walk through the Kansas prairie  and a wild plant feast. Two of the recipes I sampled were Sue’s Spinach & Nettle Quiche and Garlic Mustard Pesto served over hot tortellini. Although I was a bit apprehensive, both dishes were DELICIOUS! Also included in the article is a list of other edible plant ideas plus suggested references for those who might be interested in foraging.

 

GARLIC MUSTARD PESTO

Terry Olson serves this pesto over hot tortellini.

INGREDIENTS

2 cloves fresh garlic

1/2 cup olive oil + more as needed

1/2 teaspoon salt

2 to 4 tablespoons butter, optional

A ton of wild garlic mustard leaves  (6 to 8 cups), washed and dried

1/2 cup grated Parmesan cheese

 

DIRECTIONS

1.   Put everything EXCEPT cheese in food processor; process until smooth, scraping sides down and adding a little more oil if necessary to create a thick but pourable consistency without being too runny.

2.   Add cheese and process until smooth again. 

3.   Serve over hot pasta such as cheese stuffed tortellini or ravioli in the frozen section of grocery stores. 

 

Wild Edibles: SUE’S SPINACH & NETTLE QUICHE

Theme of the latest issue of KANSAS! Magazine (2025 / vol 81 / issue 3, pp. 58-63)  is “Our Wild Kansas Landscapes” so it seemed logical to include a story about wild edibles for the Taste section. I interviewed three women — Terry Olson, Sue Maes and Kelly Yarbrough’s — who teach a class (Edible Native Plants) for Manhattan’s UFM.       

Photo of the quiche is a copy of the one used in the magazine — it was taken by Amy Meng. 

My interview included a walk through the Kansas prairie  and a wild plant feast. Two of the recipes I sampled were Sue’s Spinach & Nettle Quiche and Garlic Mustard Pesto served over hot tortellini. Although I was a bit apprehensive, both dishes were DELICIOUS! Also included in the article is a list of other edible plant ideas plus suggested references for those who might be interested in foraging.

SUE’S SPINACH & NETTLE QUICHE

Sue Maes offered up this recipe but also suggested another alternative, “Use your favorite spinach quiche recipe and substitute one-third of the spinach with blanched nettles.”

 

INGREDIENTS

Pie Crust:

9-inch pie crust, pre-baked for 10 minutes at 375 degrees 

 

Filling: 

1/3 pound Swiss cheese; Cheddar or Gruyere are other possibilities 

1/2 pound fresh spinach & stinging nettles (combine in a ratio of two-thirds spinach to one-third nettles)

1/2 medium onion, finely chopped

1 to 2 tablespoons olive oil 

1/2 teaspoon dry mustard

1/2 teaspoon ground nutmeg

1/2 teaspoon salt & a pinch of black pepper

4 large eggs

1 ½ cups whole milk, or use part half and half

 

DIRECTIONS

1.   Sprinkle cheese over pre-baked crust.  

2.   Blanch the nettles using tongs to drop them into a pot of boiling water. Cook for 1 to 2 minutes or until tender, drain and squeeze out excess water.

3.   Sauté onion in a skillet with olive oil until transulent. Add fresh spinach, blanched nettles, dry mustard, nutmeg, salt and pepper. Continue to cook 3 to 4 minutes to blend flavors.

4.   In a bowl, beat eggs and milk. 

5.   Combine the sautéed spinach and nettle mixture with the egg mixture; pour over the cheese-topped pie crust.  

Bake in preheated 375 degree oven for 35 to 40 minutes. Test for doneness with a thin-bladed knife. Insert knife about one-inch from the center of quiche; if it’s clean when pulled out, it’s done. If any quiche clings to the blade, bake a few minutes longer and test again.

Copycat Hershey Chocolate Syrup

 Delicious Hershey-like syrup calls just a few ingredients . . .  all of which I always have on hand. Simple to make. Nice to have on hand to serve over icc creamy, drizzle over angel food cake or to stir into milk.

Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
   
   
   
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
   
   
   
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

Recipe without photos . . .Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

Blast From The Past Sour Cream Coffee Cake

When I was a freshman in high school I went to a Rainbow Girls convention in Wichita with our “Worthy Advisor” and a few other young girls. We stayed in private homes, and  my hostess served a melt-in-your mouth, cinnamon coffee cake for breakfast. I asked for the recipe (yes, even back then I was asking for recipes) and she sent me a typed copy that I glued on a recipe card. I’ve forgotten the name of the hostess and most all of the details of that trip but I still remember that delicious coffee cake that was served warm from the oven. For this version, I added an optional crumble topping and drizzled it with a little thinned down butter cream icing. It is still delicious after all these years. 

I served this coffee cake, along with the story of it's origin, at a coffee in honor of Mary Feller's birthday. 

 

Sour Cream Coffee Cake   Yield: one 8x8-inch cake

1 cup sour cream

1 teaspoon baking soda

¼ lb. (1 stick) oleo margarine (I used butter)

1 cup granulated sugar less 2 tablespoons

2 eggs, beaten

1 teaspoon vanilla

Pinch salt

1 ½ cups all-purpose flour

1 ½ teaspoon baking powder 

Cinnamon Sugar Swirl: ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon

Optional: Crumb Topping  / Butter Cream Icing drizzlel

1. Prepare an 8x8-inch cake pan by greasing. (I lined mine with overhanging parchment that I sprayed with pan release.) Preheat oven to 350°F.
2. In a bowl, combine sour cream and baking soda. Set aside.
3. In a mixer bowl, cream oleo/butter and sugar. 
4. To the butter-sugar mixture, add beaten eggs, vanilla and salt.
5. In another bowl, mix together the flour and baking powder.
6. Beginning with flour mixture, alternately add flour and the sour cream mixture to the mixing bowl full of butter-sugar-egg mixture, ending with flour; avoid overmixing.
   
   
   
7. Add the thick batter to prepared pan.
8. Sprinkle Cinnamon Sugar Swirl ingredients (listed above) over the top of cake and swirl it into the batter using a spatula or table knife.
   
   
   Optional: Top with a layer of Crumb Topping (about ¾ cup but vary as desired)
9. Bake in preheated 350°F oven for 30 to 40 minutes — toothpick should come out clean or if testing with an instant read thermometer, the internal cake temp should reach 210°F. 
10. Optional: Drizzle baked cake with thinned Butter Cream Icing.

Recipe without photos . . . Sour Cream Coffee Cake   Yield: one 8x8-inch cake

1 cup sour cream

1 teaspoon baking soda

¼ lb. (1 stick) oleo margarine (I used butter)

1 cup granulated sugar less 2 tablespoons

2 eggs, beaten

1 teaspoon vanilla

Pinch salt

1 ½ cups all-purpose flour

1 ½ teaspoon baking powder 

Cinnamon Sugar Swirl: ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon

Optional: Crumb Topping  / Butter Cream Icing drizzle

1. Prepare an 8x8-inch cake pan by greasing. (I lined mine with overhanging parchment that I sprayed with pan release.) Preheat oven to 350°F.
2. In a bowl, combine sour cream and baking soda. Set aside.
3. In a mixer bowl, cream oleo/butter and sugar. 
4. To the butter-sugar mixture, add beaten eggs, vanilla and salt.
5. In another bowl, mix together the flour and baking powder.
6. Beginning with flour mixture, alternately add flour and the sour cream mixture to the mixing bowl full of butter-sugar-egg mixture, ending with flour; avoid overmixing.
7. Add the thick batter to prepared pan.
8. Sprinkle Cinnamon Sugar Swirl ingredients (listed above) over the top of cake and swirl it into the batter using a spatula or table knife. Optional: Top with a layer of Crumb Topping (about ¾ cup but vary as desired)
9. Bake in preheated 350°F oven for 30 to 40 minutes — toothpick should come out clean or if testing with an instant read thermometer, the internal cake temp should reach 210°F.\
10. Optional: Drizzle baked cake with thinned Butter Cream Icing.