Today is my son Andre‘s birthday!  It is tradition for me to make (go figure) a meal and dessert, aka birthday cake, as per the birthday celebrant’s request.  Over the years it may have been pasta and jello (12th birthday, Wichita Falls), or beef tenderloin with horseradish butter and German Chocolate Cake (this year).  As I can’t be there to bake his birthday cake (took care of that when he was here over the summer ❤), I have compiled a list of his favorites ~ enjoy!

Molten Lava Cake

• 1 pkg Baker’s semi-sweet baking chocolate (8 squares)
• 2 sticks butter
• 2 c powdered sugar
• 3/4 c flour
• 1 tsp vanilla
• 5 whole eggs
• 4 egg yolks (reserve whites for omlet!)
• powdered sugar, ice cream, berries for serving

Preheat oven to 425. Spray 8 ramekins with non-stick spray, place on rimmed baking sheet.

Microwave chocolate and butter in large bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add powdered sugar and flour, mix well. Add whole eggs, yolks and vanilla; stir until well blended. Pour batter into ramekins; bake 15-16 minutes or until cakes are firm around the edges. Run a knife around the rim, turn cakes over onto plate ~ serve with powdered sugar sprinkled over top, vanilla ice cream and berries (optional). Enjoy ~ v

Note: fun things to add right in the middle of your lava cakes before baking: mini peanut butter cups, 1/2 inch piece of snickers, Rolo, piece of yummy chocolate, a marshmallow!

Pumpkin Squares

German Chocolate Cake

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

SUBSTITUTE

If you don’t have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.

NOTE

This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

Coconut-pecan frosting:

4 egg yolks

1 can  (12 oz.) evaporated milk

1-1/2 tsp.  vanilla

1-1/2 cups  sugar

3/4 cup  butter or margarine

1 pkg.  (7 oz.) BAKER’S ANGEL FLAKE Coconut (2-2/3 cups)

1-1/2 cups  chopped PLANTERS Pecans

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

enjoy!