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Copyright © 2008 by Trisha Photographs copyright © 2008 Yearwood by Ben Fink Published All
Copyright © 2008 by Trisha
Photographs copyright © 2008
Yearwood
by Ben Fink
Published
All rights
in the United States
reserved.
by Clarkson Potter/Publishers,
an imprint of the
Crown Publishing Group,
a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
Clarkson
N. Potter is a trademark and Potter and
colophon
are
registered trademarks of Random House, Inc.
All photographs are by
Ben Fink with the exception of those appearing on
pages
8 and
167
by Bev
Parker and
those appearing on pages 5, 47, 51, 75,
86, 96,
103, 106
(bottom), 117, 126,
153, 166,
175, 179, 193, and 205 from the
author’s collection.
Library of Congress Cataloging-in-Publication Data
Yearwood, Trisha.
Georgia cooking in an Oklahoma
kitchen : recipes from my
family to yours
/ Trisha Yearwood, with Gwen Yearwood
and Beth
Bernard. —
1st
ed.
p.
cm.
Includes index.
1. Cookery, American—Southern style.
2. Cookery—Georgia.
I. Yearwood, Gwen
.
II.
Bernard,
Beth.
III. Title.
TX715.2.S69Y43 2008
641.5975—dc22
2007024753
ISBN 978-0-307-38137-8
Printed in Japan
DESIGN BY JENNIFER K.
BEAL
10
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8
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6
5
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2
1
First Edition
4
dedication In memory of Jack Howard Yearwood, a wonderful husband, father, friend, and one hell

dedication

dedication In memory of Jack Howard Yearwood, a wonderful husband, father, friend, and one hell of

In memory of Jack Howard Yearwood, a wonderful husband, father, friend, and one hell of a good cook. We miss you every second of every minute of every day.

Love, your girls, Gwen, Beth, and Patricia

German Chocolate Cake with Coconut Frosting Every February, when Garth’s birthday rolls around, I make

German Chocolate Cake with Coconut Frosting

Every February, when Garth’s birthday rolls around, I make this beautiful and delicious cake for him. Last fall, he made some sad statement like, “Only three more months until you make me that awesome German chocolate cake again!” I made the cake the next day. (I know, I’m a sucker.) I double the frosting recipe to frost the entire cake, because my husband likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine— unless you’re Garth, of course!

If you have some left over, the frosting is also good spread on a graham cracker or on brownies (page 198). Okay, it’s also good right off a spoon!

4 ounces sweet dark chocolate (see Shopping Hint, page 173)

1 cup (2 sticks) butter, at room temperature

1 4

2 1 2

cup warm milk

cups sifted cake flour

1 teaspoon baking soda

1 2

5

2

5

1

3 4

teaspoon salt

medium egg whites

cups sugar

medium egg yolks, at room temperature

teaspoon vanilla extract

cup buttermilk, well shaken

continued

Serves 12

From Gwen:

Refrigerate the cake after it’s

frosted. Before

serving,

touch up

any frosting that

may have run down the sides.

Cakes, Pies, and Puddings

171

172172 Coconut Frosting 1 cup sugar 4 medium egg yolks 1 cup evaporated milk 1

Coconut Frosting

1

cup sugar

4

medium egg yolks

1

cup evaporated milk

1 2

cup (1 stick) butter

1

teaspoon vanilla extract

10

ounces fresh or frozen and thawed grated coconut

1 1 2

cups finely ground pecans, walnuts, or almonds

Prepare the chocolate by melting it in the top of a double boiler, stir- ring until it is smooth. Add 1 4 cup ( 1 2 stick) of the butter and stir until it is melted and blended. Add 1 4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.

Preheat the oven to 350°F.

Line the bottoms only of 3 9-inch cake pans with circles of parch- ment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.

Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.

In the mixer bowl, cream the remaining 1 1 2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition (see “From Trisha,” opposite). Add the melted, cooled chocolate and the vanilla. Mix well.

With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.

Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1 4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes.

 

From Trisha:

 

Separated egg yolks will slide easily and

individually from

a small

bowl if

the bowl

is rinsed

with water first.

Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily.

 

Shopping Hint: For those cooks who use a lot of sweet baking chocolate, the choc- olate used in this recipe can be purchased in bulk online at www.cocoasupply.com. Choose La Equatoriale—Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake.

Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.

To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note). Simmer for 12 to 15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.

To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

Cakes, Pies, and Puddings

173