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.
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. :)
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 |
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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 |
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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 |
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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. |
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Yields 12 servings. |
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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
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