Well it's that time again folks. Time for me to introduce another fabulous food blog to you all! This gal is such a sweetie! Her name is Brandie.. a.k.a Bean... (ha, sorry, inside joke).. lol! She is the wonder woman behind the scenes over at
The Country Cook. Brandie and I have become great bloggie buddies. I believe we first became friends over at Tasty Kitchen, and then she finally got her blog up and running in January, and we've been great friends ever since!
Brandie's blog is filled with many delicious recipes. She has such a great personality that comes through in her writing. I love blogs like that! She makes you feel like you've been one of her friends for a long time! She has a super yummy treat to share with you all today, so I'll shut up now, and let her do her thing. Here's Brandie....
Hello everyone! First let me a give a big thank you to Holly for letting me have some fun on her blog today. I just adore Holly. She really is as sweet and real and as genuine as they come. I was so tickled when she asked me to be a guest on her blog.
Holly wanted me to first say a few things about myself and why I got started blogging. I explained to her that I am horrible at talking about me. Now, that doesn’t mean I don’t like to talk. I’m a Southern girl, so talking comes natural. Heck, I do some of my best talking in the checkout line! But talking about me is just different.
I’ll keep this as brief as possible so we can get to the good stuff. I’m a momma, a wife, a daughter, a sister, a co-worker, a cook and lots more (but I’m trying to keep this brief).
Before I had a blog, I started sharing my favorite recipes over at Tasty Kitchen. I meet some great people over there just by talking about food and recipes. Then I started finding out that folks were enjoying some of the recipes I shared (and they were kind enough to tell me so). So I started a facebook page so we could not only chat about food and recipes but also just talk about day to day life and activities.
After a bit of nudging from my husband and a few dear friends, I went ahead and started a blog so I could chat even more. It’s been a way of cataloging some of my favorite recipes as well as sharing a bit about my everyday life.
So here I am. I do my best to put supper on the table each day. It doesn’t always happen as planned but I try my darndest! I don’t cook anything too fancy or gourmet. Just simple, everyday home cooking that your family will enjoy and that just about anyone can make.
Now, let’s get to some sweet treats, shall we? I’m gonna admit, this next dessert is a bit sinful. I’m a big practitioner of “everything in moderation”. I enjoy my sweets (just not a great big helping of them).
This cake is seriously amazing. Take it to your next potluck and find out just how popular you become. It is that good! I cannot even explain the frosting on this...oh mercy, it is heaven!
My co-workers actually renamed this cake. The actual name given to this cake is “German Chocolate Cheesecake”. However, when I told them what I was bringing to share, they were expecting cheesecake with a German chocolate topping. Noooo, it’s a German chocolate cake with cheesecake running through it, I told them. So they ask, “Well, why isn’t it called German Chocolate Cheesecake Cake?”. I said, “I don’t know, this is just what they call it. Will you just eat it?”. And they did. And they loved it. And they keep asking for more. They are a spoiled bunch.
German Chocolate Cheesecake Cake
Ingredients:
(For the cake)
1 package German Chocolate Cake Mix
(plus ingredients needed per package directions, usually eggs, oil & water)
(Cream cheese filling)
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten
(Frosting)
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups sweetened flaked or shredded coconut
1-1/2 cup chopped pecans
Directions:
Prepare cake batter according to package directions; set aside.
In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining cake batter over top; spread to edge of pan.
Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour.
For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake.
Refrigerate leftovers. Makes about 16 servings
Enjoy!
Brandie, thecountrycook
Wowza! I am making this one ASAP! Brandie, Thank you so much for sharing this dee-lish dessert with us! : )
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