This weekâ€™s Project Pastry Queen recipe is the Almond Bliss German Chocolate Cake, chosen by Danmy. This was another recipe I had overlooked in the book because there is no picture. I wouldâ€™ve made it months ago if Iâ€™d known it was there!
Despite really loving German chocolate cake, I only make it once a year, on my momâ€™s birthday. I do the same recipe every year because itâ€™s seriously delicious but Iâ€™m always willing to give a new recipe a try. Iâ€™m just sad that I couldnâ€™t take a piece to my mom!
The cake really is pretty standard as far as German chocolate cake goes but the icing is a different story. Itâ€™s made with cream of coconut (found with the Margarita mixes and such in the grocery store) instead of evaporated milk and almonds instead of the pecans. I definitely prefer the traditional pecans but the cream of coconut was a nice addition. I also found the icing a littleâ€¦ drippy so you might want to cook it a little longer than the recipe specifies.
Other changes I made:
- Did 2 layers instead of 3. Because I only have 2 pans. Three layers wouldâ€™ve been much prettier. I had to bake it a little longer since the cakes were thicker â€“ maybe 6 or 7 minutes.
- Halved the sugar in both the cake and the icing. They were perfectly sweet without the extra sugar.