This is my friend, Chrystal's recipe. I usually make it as a peppermint carob cake, which is my favorite, but I needed a German Carob Cake, so I used my friend Kristi's recipe for the frosting. I love it with regular buttercream too.
Cake - ingredients
1/2 cup carob powder
1/2 cup boiling water (boil it in the teapot and make yourself a cup of tea also!)
2/3 cup butter
1 3/4 cup palm sugar (go here for more info on palm sugar) or any sugar you wish
2 1/4 cups wheat flour (don't forget to sift!)
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup buttermilk
1 tsp vanilla (peppermint for a peppermint carob cake)
Pour boiling water into carob, whisking until smooth. Set aside to cool.
Cream butter and sugar. Mix in eggs and vanilla.
In a separate bowl - combine flour, baking soda and salt - sifting together.
Add flour to mixture alternating with milk until combined.
Add carob and mix until just blended. Do not over mix, this will make a dense cake, in fact I usually finish it up by hand mixing it.
|Do not expect it to stick to the sides, but I thought it went pretty good with the theme.|
Coconut Pecan Frosting originally from Betty Crocker
1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 tsp vanilla
3 large egg yolks (I saw a recipe that called for 5 egg yolks, and I'll try that next time)
1 1/3 cups flaked coconut
1 cup chopped pecans
1. Mix sugar, butter, milk, vanilla and egg yolks in 2 qt saucepan. Cook over medium heat about 12-15 minutes, whisking occasionally, until thick.
2. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally, until spreadable.
This covered half a sheet cake, but
I think I would want more frosting next time!
|The birthday boy gets the biggest piece. It was his 50th birthday.|
|FYI - the baker of the cake always has to serve the cake, so don't forget your apron and hair clip(you don't want hair in the cake!)|
This is delicious, I hope you enjoy!