LOFT + German Chocolate Cake!

I stopped by LOFT to make some returns and couldn't help browsing as usual and tried on their Petite Knit Collar Softened Shirt and have to say I really like their softened fabric. It feels super comfy, though the cut of the shirt is a bit too boxy for my taste. I also tried on their Petite Basketweave Sweater, but isn't as comfy as I like, so passed.

Left: Petite Knit Collar Softened Shirt. Right: Petite Basketweave Sweater.

The only item I left with were a pair of LOFT's Oversized Mirrored Cateye Sunglasses since they were 50% off in store and I've been wanting reflective sunglasses for a while, so decided to try these out first, which will be perfect for my honeymoon in Bora Bora later this year. :)

LOFT Oversized Mirrored Cateye Sunglasses

Though I'm still not yet back home, I did bake a German Chocolate Cake over the weekend for my mom & sister's birthday, and I have to say that the 3-tiered cake turned out deliciously so want to share the recipe here. I must say this is definitely not something you want to indulge in regularly but should be eaten on a special occasion. :)

GERMAN CHOCOLATE CAKE

Ingredients:

1 package (4 oz) sweet chocolate

1/2 cup water

1 cup butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla extract

2-1/2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Frosting:

1 cup sugar

1 cup evaporated milk

1/2 cup butter, cubed

3 egg yolks, beaten

1-1/3 cups flaked coconut

1 cup chopped pecans

1 teaspon vanilla extract

1 square (1 ounce) semisweet chocolate

1/2 teaspoon shortening

Directions:

1. Line three greased 9" round baking pans with waxed paper. Grease the waxed paper and set aside.

2. In a small saucepan, melt the chocolate with water over low heat; cool.

3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addtion. Blend in melted chocolate and vanilla.

4. Combine the flour, baking soda, and salt. Add this t othe creamed mixture alternately with the buttermilk, beating well after each addition.

5. In a small mixing bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a quarter of the egg whites into the creamed mixture; fold in remaining whites.

6. Pour batter into prepared pans. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove fro pans to wire racks. Carefully peel off waxed paper. Cool completely.

7. For frosting, in a small saucepan, heat the sugar, milk, butter, and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat.

8. Stir in the coconut, pecans, and vanilla. Cool until thick enough to spread. Place oen cake layer on a serving plate; spread with a third of the frosting. Repeat layers tiwce. Melt the chocolate with shortening; stir until smooth. Drizzle down the sides and top of the cake.

Yields 12 servings.

Nutrition Facts (per slice):

751 calories

42 g fat (22g saturated)

193 mg cholesterol

527 mg sodium

89 g carbohydrate

2 g fiber

9 g protein

Please excuse how sloppy my cake looks! I've never been good with presentation but it tastes really good, I promise! A jokes that I should open up a shop called "Looks are Deceiving." -_-

Leaving you with the quote of the day, "People rarely succeed unless they have fun in what they are doing." -Dale Carnegie