Pre-Thanksgiving Dinner

Walter and I are going to BR for Thanksgiving, so we had our Memphis boys and their girlfriends over for dinner Sunday night.  I made Emeril's Jambalaya, coleslaw, and German Chocolate Cake.



Getting ready to bake a cake

One of my BR neighbors, Loy McGill, gave me the recipe for the German Chocolate Cake.  She is a terrific cook and hostess.  She had the neighborhood over for dinner for Labor Day and served this cake; Walter went into raptures and she was kind enough to send me the recipe. 



Cooling the layers



The finished product!

The kids liked everything.  The cake was awesome - thank you, Loy! - so very rich.  Jambalaya and cake leftovers went home with the boys and girls; the rest of the cake is going to Walter's office today so that we won't eat anymore. 

Look at this great centerpiece.  I bought this trough at Garden District last year.  Dotsie did a centerpiece for a luncheon and cut stuff from our yards, added fresh fruit and flowers.  I borrowed from hers and added some nandina berries.  Very fall and festive.  I'm taking the trough to BR to use for my Thanksgiving centerpiece there and will use local flora.

Before



After

  Have a safe and wonderful Thanksgiving, everyone!



German Chocolate Cake

Loy McGill gave me this recipe - she's a fabulous cook!

German Sweet Chocolate Cake Original recipe from 1960s

1 pkg (4 oz.) Baker's German sweet chocolate
1/2 cup boiling water
1 C butter
2 C sugar
1 tsp. vanilla
4 egg yolks
4 egg whites, stiffly beaten
2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1 C buttermilk

Melt chocolate in boiling water. Cool. Cream butter and sugar until creamy.  Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with butermilk to chocolate mixture, beat well after each till smooth (don't overbeat). Fold in beaten egg whites. Pour into three 9-inch layer pans, lined on bottom with wax paper - greased and floured. Bake at 350 degrees for 30 - 35 minures. (My oven runs hot, so I set the timer for 29 minutes and it was done perfectly.  I also rearranged the pans halfway through.)  Cool. Frost tops only.  I frosted the entire cake by making making 2 times the frosting.Frosting

Combine in saucepan over medium heat:

1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter (1 stick)
1 tsp vanilla
1 1/2 cups Angel flake coconut
1 1/2 cups chopped pecans

Cook and stir until thickened, about 12 minutes. Remove from heat and add coconut and pecans.  Cool until thick enough to spread, beating occasionally.