White German Chocolate Cake Recipe (With Dairy-Free options)

Today is Forrest's 25th birthday! So of course, we're spending the day (and maybe part of the week) celebrating him. He deserves to have the best birthday ever, because he is truly the best husband and father. 

A few weeks ago, I asked him what kind of cake he wanted, and what he wanted for dinner. I was a bit surprised with both of his answers!

For dinner, he requested carne asade and vegetable shish-ke-bobs, with dipping sauces. And for his cake? A white German chocolate cake. Kind of random, but I was up for the challenge. 

When we were in Utah, the Sprouts there had dairy-free white chocolate, so I figured the one in Colorado would as well. Wrong! There wasn't any in sight, or at the Whole Foods I made a quick stop at. So I couldn't make this cake totally dairy free. But if you do want the dairy free white chocolate, here's a great option. But this cake, dairy free or not, looks (and from the samples I had) tastes delicious. 

My favorite part of it, by far, is the coconut and pecan frosting. Growing up, I always requested a traditional German chocolate cake. Even though it was probably my mom's least favorite kind of cake to make...she always did. And the frosting was always my favorite part. I'd never tried my hand at making it homemade, and turns out...it's pretty easy! And even more delicious than the canned stuff (crazy, I know.)

This recipe can be enjoyed with dairy or non-dairy ingredients. If you like lots of frosting on the outside, rather than just drizzles of white chocolate, feel free to adapt as necessary!

White German Chocolate Cake

serves 12; adapted from Group Recipes

Cake

2 1/2 cups white flour

1 teaspoon baking powder

1/2 tsp salt

1 cup butter (or butter substitute)

1 1/2 cups white sugar

4 egg yolks

8 ounces of white chocolate chips, melted

1 teaspoon vanilla

1 cup buttermilk (or 1 cup non-dairy milk, such as rice or almond, + 1 Tbsp. lemon juice, mixed together 5 minutes before use. This is a typical substitute for buttermilk.)

3/4 cup chopped pecans

1 cup sweetened coconut flakes

4 egg whites

Preheat oven to 350 degrees. Grease and flour three cake pans (or two, if you want four layers) and set aside. 

In a medium sized bowl, mix together flour, baking soda and salt. In another larger bowl, cream butter and sugar until creamy, and then add in egg yolks and mix until combined. Then, add in melted white chocolate chips, vanilla, and buttermilk (or buttermilk substitute) and mix again.  Stir in pecans and coconut flakes at this time.

In a small bowl, beat egg whites until soft peaks form. At this point, add egg whites into batter slowly, making sure to eliminate any white streaks. Pour evenly into cake pans, and baked 35-40 minutes, or until a toothpick comes out clean. 

Let cool in pans five minutes, and then flip onto a cooling rack. If you used three pans, cut the rounded top of each layer off to make it even. If you used two pans, freeze the cakes (about two hours) and then slice each into two slices. Spread coconut frosting (see below) on each layer (if you want another type of frosting on the outside, don't spread coconut frosting on top.) Drizzle with white chocolate

Frosting

1 cup evaporated milk (or 1 8 oz can of coconut milk)

1 cup sugar

1/4 cup butter (or butter substitute)

3 egg yolks

1 teaspoon vanilla

3/4 cup chopped pecans

1 cup sweetened coconut flakes

In a medium-sized sauce pan, melt evaporated (or coconut) milk, sugar, and butter. Add in egg yolks and vanilla, and stir consistently for about 10 minutes, not allowing the mixture to boil. 

After ten minutes, remove from heat and stir in chopped pecans and coconut flakes. Place sauce pan in a bowl of ice and leave it there until frosting cools. Frost cake. 

For drizzle

1/2 cup white chocolate chips

Melt chips in a microwave safe bowl in 30-second increments. Drizzle with a spoon over the top of the cake.

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Frozen Butterfinger Creme Sandwiches

Grandma Loy describes herself as a "70 something" grandmother, and she started Grandma Loy's Kitchen two years ago. She has been married for  over 50 years, and has three children, and three grandchildren. Her recipes come from the recipe collection she has accumulated over the years, as well as some new ones she has created. Be sure to follow her on Facebook, Pinterest, and Google+!

Hi all,  I am Grandma Loy, and I blog over at From Grandma Loy's Kitchen where I share recipes, old and new.  I have been collecting recipe for over 50 years.  I am thrilled to be sharing a recipe here today at Clarks Condensed.  Thanks, Katie, for having me.

With summer fast approaching, here is a great recipe for Frozen Butterfinger Creme Sandwiches.  This is an adaptation of a recipe from the back  of a Honey Maid Graham Cracker package.  It is a recipe that I fell in love with immediately as it had many of the things that I like about a recipe.  It was quick and easy.  It could be made ahead.  It could be varied in many ways.  It made lots.

Easy and quick:  the recipe takes only 4 ingredients and about 10 minutes actual prep time.  Make ahead:  the sandwiches need to freeze two hours and can be kept up to two weeks.  Easily varied:  Any flavor of instant pudding can be used,  and there are as many different things that can be stirred in as you can think of.  Just a ffew ideas are chopped candy bars, toffee pieces, mini chocolate chips, chopped, mini marshmallows, crushed cookies and chopped fruit.  Chocolate graham crackers would be great if you can find them.

Kids always get a kick out of eating something that they helped make themselves, and this is a recipe that they could easily help with.  Even little ones can spread out the crackers on the baking pan and put them on top of the filling.  These could also be made as a party activity if the party was going to be longer than two hours.  You could provide a variety of add-ins, divided the filling up in small paper bowls, and let each child stir in his choice before putting the sandwiches together.

Since the basic recipe was developed by a food company, it calls for  certain “brand name” ingredients; but whatever brand you chose will work.

Frozen Butterfinger Creme Sandwiches 

adapted from the back of a Honey Maid graham cracker box

20 Honey Maid Graham Crackers broken in half (40 squares)

1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding Mix (any flavor, regular or sugar-free)

1 c. cold milk (I used fat free half and half)

1 ½ c. thawed Cool Whip Lite Whipped Topping

2 regular size Butterfinger candy bars, crushed

Spread 20 of the graham cracker squares in a large baking sheet or jelly roll pan.  Combine pudding and milk in a medium bowl and beat with a wire whisk for 2 minutes.  Pudding will be very thick.  Fold in whipped topping until well blended.  Stir in the crushed Butterfinger candy.  Evenly dollop pudding mixture on top of the graham cracker squares.  Place remaining squares on top of the pudding, pressing down slightly.  Cover with plastic wrap and place in freezer at least 2 hours.  When frozen, sandwiches may be transferred to a freezer bag.  Store sandwiches in freezer up to 2 weeks.  Makes 20 sandwiches.

I hope you enjoy these, and again thanks, Katie for having me.

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Ultimate Father's Day Giveaway

Now that Mother's Day is over, it's time to start celebrating all the wonderful dads out there! Last year (and this year) I not only get to honor Forrest for the wonderful father he is, but also spend it with my own dad. 

And in honor of Father's Day, I have joined together with quite a few other awesome bloggers to bring to you the 2013 Father's Day Man Cave Filler. Three lucky winners will walk away with money sent via PayPal, to spend in any way you like! Do you have to be a father to enter this? Of course not! But since this giveaway was created for Father's Day, I highly encourage spending at least part of it on some wonderful father out there (even if that father is you!)

One person will win $25, another $50, and the grand prize winner will walk away with $200! This giveaway was started by Lexie Lane and Becky McNeer. Have you heard of these ladies? Well, they recently released an awesome blogging book called The Bloggers Survival Guide, and from what I've heard, it's incredible. I haven't had the chance to read it yet, but I can't wait until I get the opportunity. Without them, this giveaway would not have been possible!

So, what are you waiting for? Enter! You never know if this is the contest that you are going to win! 

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Six Research-Based Reasons to Reduce Dairy Intake

I recently met Breanne when she commented on this round-up of delicious and dairy free recipes, and she so kindly offered to do a guest post! I hope you'll enjoy this post as much as I did, and go stop by her blog. I know you'll love it!

Hi! I’m Breanne, wife to Josh, a recent law school grad, and new mom to a sweet little guy named Noah. Lucky Twenty-Eight is the story of our life as a family of three. I like to talk about marriage, motherhood, all things baby, losing the baby weight, and adventures in suddenly becoming vegan.

Six months ago I had never even considered giving up dairy, but when my breastfed baby was a few weeks old and showing signs of reflux our pediatrician recommended that I try cutting it out of my diet. Within two weeks, his reflux symptoms had decreased, his demeanor had changed, and suddenly I was nearly vegan. Over the last six months I’ve learned a lot about the benefits of eliminating (or even just reducing) the amount of dairy in your diet. Some of the most widely held beliefs about milk products are being disproved by the latest research, and it’s something that needs to be shared. So, here are six research-based reasons to avoid dairy:

1) It could reduce your risk of breast and ovarian cancer

This Harvard-conducted study found a link between dairy consumption and cancers of the reproductive organs, likely caused by the high levels of estrogen in cow’s milk. Another ongoing Harvard study has established the same link, finding that women who drink 2 or more glasses of milk a day are 44% more likely to develop ovarian cancer compared to women who rarely drink milk. Read more about it here. 

2) Your skin will look better

Multiple studies have shown a direct link between the consumption of cow’s milk and acne. More milk=more pimples. It’s believed that this is a result of the testosterone and androgens in milk. 

3) You’ll be less likely to suffer from hypertension

Two separate studies, both published in the British Journal of Nutrition, found that avoiding animal products was associated with a decrease in the occurrence of hypertension. Check those studies out here and here.

4) It’s not necessary for bone health, and may in fact be damaging your bones

I think we all grew up hearing about how important milk is for healthy bones and teeth, which is why I was so surprised to discover this fact. The Harvard Nurse’s Health Study found that an increase in milk consumption did nothing to protect women against bone fractures. Another study of teenage girls found that among the most physically active, higher calcium intake by way of dairy doubled the risk of stress fractures.

5) It can help alleviate migraines

Research has found a link between dairy consumption and migraines. In one study, 37% of participants suffered from migraines after consuming milk.  

6) You’ll likely have fewer gastrointestinal problems

It’s estimated that 65-75% of the world’s population islactose intolerant, which means consuming dairy results in gas, abdominal pain and nausea. This is due to the absence of the enzyme lactase, which is used to digest the lactose in milk. 

For more information on good dairy replacements and some of my favorite animal-free recipes, check out Vegan 101.

Be sure and follow along on Breanne's adventures by subscribing at Bloglovin!

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