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. 

 

 

Millionaire Bars

These cookies as SO RICH that they are called Millionaire Bars. They also contain somewhere between a million to a billion calories! After seeing these bars on Food Network’s The Kitchen, I knew I had to try them despite all the calories and sugar! I did cut down on a bit of sugar as reflected in the recipe that follows. Also added a few cautions concerning the cooking of the caramel as it can be a bit tricky. We cut them into small squares due to their richness. These are so good but definitely a “not too often” sweet treat.

Three distinct layers of goodness!

Millionaire Bars     Makes an 8x8-inch pan

Crust:

1 1/2 sticks (12 tablespoons) butter, melted

1/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

Caramel Layer:

1 stick (8 tablespoons) butter

1/4 cup lightly packed light brown sugar

1 tablespoon light corn syrup

1/2 teaspoon kosher salt

1 (14-ounce)can sweetened condensed milk

1/2 teaspoon vanilla extract

Chocolate Ganache Layer:

1 1/2 cups dark chocolate chips

1/3 cup heavy cream

1 tablespoon light corn syrup

1. Crust: Preheat the oven to 325° F. Line an 8-by-8 baking pan with parchment that hangs slightly over the edges and set aside.
2. In a medium microwave-safe bowl, melt the butter. Add granulated sugar and vanilla. Add the flour and kosher salt and stir just until combined, being careful not to overmix.
   
3. Press the dough firmly and evenly into the prepared baking dish. 
4. Bake until the edges are just slightly golden brown, 25 to 30 minutes. Set aside to completely cool as you make the caramel layer. 
5. Caramel Layer: In order to avoid a split sauce it is essential that the mixture is stirred/whisked constantly (I used a whisk). If the caramel does start to separate, remove from heat and whisk vigorously. Avoid a too small pan—the recipe specifies a medium pan and you need that surface area to create the caramel. Finally, watch closely and reduce the heat as necessary to prevent the bottom from burning.  Combine the butter, brown sugar, corn syrup, kosher salt and condensed milk in a medium saucepan. Heat over medium heat, stirring constantly, until the color changes from pale to golden (much like butterscotch). This will take about  15 to 20 minutes. Watch closely and reduce the heat as necessary to prevent the bottom from burning.

   

   Combined ingredients at the beginning of the caramelization process. 

   
   
6. Once a caramel color is achieved, add the vanilla and stir to incorporate. 
   
   
   
   
   
   
7. Immediately pour the caramel mixture over the cooled shortbread crust and spread evenly. Set aside to cool while you prepare the chocolate layer.
8. Chocolate Ganache Layer: Place the chocolate chips into a medium bowl. 
9. In a small saucepan, heat the heavy cream to just simmering. Immediately pour the warm heavy cream over the chocolate chips. Allow to sit for 3 minutes, then gently whisk to form a homogenous mixture. 
10. Stir in the corn syrup until incorporated.
11. Pour the chocolate ganache over the cooled caramel and spread evenly. 
12. Refrigerate until set, about 30 minutes.
13. Cut into small squares or bars. 
    
    
    

Recipe without photos . . . Millionaire Bars     Makes an 8x8-inch pan

Crust:

1 1/2 sticks (12 tablespoons) butter, melted

1/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

Caramel Layer:

1 stick (8 tablespoons) butter

1/4 cup lightly packed light brown sugar

1 tablespoon light corn syrup

1/2 teaspoon kosher salt

1 (14-ounce)can sweetened condensed milk

1/2 teaspoon vanilla extract

Chocolate Ganache Layer:

1 1/2 cups dark chocolate chips

1/3 cup heavy cream

1 tablespoon light corn syrup

1. Crust: Preheat the oven to 325° F. Line an 8-by-8 baking pan with parchment that hangs slightly over the edges and set aside.
2. In a medium microwave-safe bowl, melt the butter. Add granulated sugar and vanilla. Add the flour and kosher salt and stir just until combined, being careful not to overmix.
3. Press the dough firmly and evenly into the prepared baking dish. 
4. Bake until the edges are just slightly golden brown, 25 to 30 minutes. Set aside to completely cool as you make the caramel layer. 
5. Caramel Layer: In order to avoid a split sauce it is essential that the mixture is stirred/whisked constantly (I used a whisk). If the caramel does start to separate, remove from heat and whisk vigorously. Avoid a too small pan—the recipe specifies a medium pan and you need that surface area to create the caramel. Finally, watch closely and reduce the heat as necessary to prevent the bottom from burning.  Combine the butter, brown sugar, corn syrup, kosher salt and condensed milk in a medium saucepan. Heat over medium heat, stirring constantly, until the color changes from pale to golden (much like butterscotch). This will take about  15 to 20 minutes. Watch closely and reduce the heat as necessary to prevent the bottom from burning.
6. Once a caramel color is achieved, add the vanilla and stir to incorporate. 
7. Immediately pour the caramel mixture over the cooled shortbread crust and spread evenly. Set aside to cool while you prepare the chocolate layer.
8. Chocolate Ganache Layer: Place the chocolate chips into a medium bowl. 
9. In a small saucepan, heat the heavy cream to just simmering. Immediately pour the warm heavy cream over the chocolate chips. Allow to sit for 3 minutes, then gently whisk to form a homogenous mixture. 
10. Stir in the corn syrup until incorporated.
11. Pour the chocolate ganache over the cooled caramel and spread evenly. 
12. Refrigerate until set, about 30 minutes.
13. Cut into small squares or bars. 

Five-Minute Fudge in a Flash!

At the last minute I thought it would be fun to have a game night complete with popcorn, peanuts, apples and fudge. With no time to waste, I decided to give this quick fudge a try. We were pleased with the results and it certainly was fast!

Five-Minute Fudge in a Flash!

3 cups chocolate chips — I used a combo of dark, semi-sweet & milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1/4 cup (4 tablespoons) butter, cubed

1 cup coarsely chopped walnuts

1. Prepare an 8x8-inch pan or baking dish by lining it with foil (allowing it to overlap one ends for easily removal). Spray with pan spray or butter the foil and sides of the pan. 
2. Place chocolate chips, sweetened condensed milk, and butter in large (8 cup) microwaveable bowl. 
   
3. Zap in microwave on medium (50 to 70% power) until chips are melted, about 3 to 5 minute, stirring once or twice during cooking. 
4. Stir to combine ingredients. Fold in nuts.  
   
   
   
   
   Although I bought this Danish Dough Whisk for breads, 
   it was the perfect tool for blending the fudge mixture.  
5. Pour into prepare dish and refrigerate until set—at least about an hour,
6. When set, grab edges of foil to remove fudge from pan. Cut into squares. 
   
   
   
   
7. Store in an airtight container. Fudge does not need to be refrigerated but stays firmed if refrigerated.

Recipe without photos . . . Five-Minute Fudge in a Flash!

3 cups chocolate chips — I used a combo of dark, semi-sweet & milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1/4 cup (4 tablespoons) butter, cubed

1 cup coarsely chopped walnuts

1. Prepare an 8x8-inch pan or baking dish by lining it with foil (allowing it to overlap one ends for easily removal). Spray with pan spray or butter the foil and sides of the pan. 
2. Place chocolate chips, sweetened condensed milk, and butter in large (8 cup) microwaveable bowl. 
3. Zap in microwave on medium (50 to 70% power) until chips are melted, about 3 to 5 minute, stirring once or twice during cooking. 
4. Stir to combine ingredients. Fold in nuts.  
5. Pour into prepare dish and refrigerate until set—at least about an hour,
6. When set, grab edges of foil to remove fudge from pan. Cut into squares. 
7. Store in an airtight container. Fudge does not need to be refrigerated but stays firmed if refrigerated.

Grandma Kohler’s Peppernuts with ground dates and nuts

I referred to a story about this recipe  in the Peppernut article that appeared in KANSAS! magazine, winter 2017 issue. Although the actual recipe was not included, Jason did give me permission to reprint it here.

He learned to make these tiny cookies alongside her Grandmother (Ruby Kohler) and continues to make them for his family, siblings and friends each year, sometimes four or five batches. Following in Grandma Kohler's footsteps, Jason rolls the dough into thin ropes creating peppernuts that are 1/4" or less in size . . . and that's easier said than done. The anise seed flavored dough is packed with ground dates and walnuts so it tends to crumble as it is rolled. Jason's wife, Kim, did mention that this year he rolled them directly after mixing and that seemed to make the task a little less daunting.

They are a lot of work but definitely worth the effort -- the dates and nuts add texture and boost the taste of these "fancy" peppernuts. However, I must admit that my peppernuts are not nearly as small as Jason's!

Grandma Kohler’s Peppernuts 

Ingredients:

1 cup  (2 sticks) butter

Ground date & nut mixture.

4 cups granulated sugar

1 (15 oz.) can sweetened condensed milk (I used a homemade version)

4 cups all-purpose flour

3 large eggs

1 teaspoon ground nutmeg

1 teaspoon anise seed

1 teaspoon ground cinnamon

1 cup ground dates

1 cup ground walnuts

1 tablespoon baking soda

4 more cups all-purpose flour

Directions:

1.  In a saucepan, heat the butter, sugar and condensed milk on medium heat.

2.  Bring to a boil and cook until frosting-like. Let cool slightly.

3.  Then add 4 cups flour; stir until paste-like.

4.  Then add eggs,
 spices, dates and walnuts.

5.  Add baking soda in very little hot water; stir.


6.  Add 4 more cups flour, and a little water if needed; stir.

7.  Refrigerate. (As I mentioned above -- Jason skipped this step this year and said the dough is easier to roll into ropes.)

8.  Roll dough into thin ropes, and then slice off pieces ¼” or less in size.

9.  Arrange on baking sheet(s) lined with parchment or silicon sheets.

10. Bake at 350° F. for 6 to 8 minutes.

Our collection of peppernut recipes also includes:

Peppernuts: Black Walnut
Peppernuts: Hint-of-Anise

Peppernuts: Molasses "Kiss"
Peppernuts: Spicy & Nutty
Peppernuts: Voth's Quick & Easy

Recipe without photos . . .

Grandma Kohler’s Peppernuts  

Ingredients:

1 cup  (2 sticks) butter

4 cups granulated sugar

1 (15 oz.) can sweetened condensed milk (I used a homemade version)

4 cups all-purpose flour

3 large eggs

1 teaspoon ground nutmeg

1 teaspoon anise seed

1 teaspoon ground cinnamon

1 cup ground dates

1 cup ground walnuts

1 tablespoon baking soda

4 more cups all-purpose flour

Directions:

1.  In a saucepan, heat the butter, sugar and condensed milk on medium heat.

2.  Bring to a boil and cook until frosting-like. Let cool slightly.

3.  Then add 4 cups flour; stir until paste-like. 

4.  Then add eggs,
spices, dates and walnuts 

5.  Add baking soda in very little hot water; stir.


6.  Add 4 more cups flour, and a little water if needed; stir. 

7.  Refrigerate. (As I mentioned above -- Jason skipped this step this year and said the dough is easier to roll into ropes.)

8.  Roll dough into thin ropes, and then slice off pieces ¼” or less in size.

9.  Arrange on baking sheet(s) lined with parchment or silicon sheets.

10. Bake at 350° F. for 6 to 8 minutes.