Anna Sultana’s German-Style Chocolate Cake, Kuchen and Gingerbread for Father's Day

Goodness! Next Sunday is Father's Day!
I hope that the weather will be great and that everyone will enjoy the day.

My Pop loved chocolate cake.
Every Sunday after Mass he would pick up one, along with a half dozen loaves of bread, from the Italian bakery.
Because Pop loved chocolate cake I always think of making one for Father’s Day.

Over the years I’ve posted a few chocolate cake recipes.
If you’re curious, just type ‘chocolate cake’ in the Search box and click.
The most popular chocolate cake recipe I've ever posted - it’s received 3,287 visits - is Carmela Soprano’s Baci Cake
https://imturning60help.blogspot.com/2011/01/carmela-sopranos-baci-cake.html


Maybe your Dad enjoys chocolate cake, too.
It’s been a while since I posted a chocolate cake recipe.
It’s definitely time for me to post another.

An old favourite of mine is Anna Sultana’s Mocha Cake
https://imturning60help.blogspot.com/2016/02/anna-sultanas-mocha-cake-and-mocha.html

Another is Anna Sultana’s German Chocolate Cake
https://imturning60help.blogspot.com/2017/04/anna-sultanas-german-chocolate-cake.html

German Chocolate Cake was a recipe Mrs. Kekelia had shared with Ma.
Just like Baci Cake it takes a bit of work, and is delicious.
We’ve been having an awfully hot June and, if you’re like me, a simpler cake is all you can handle.
Simpler doesn’t mean it can’t taste good.
Ma had hot and busy Junes, too, so, she tweaked the German Chocolate Cake and created a simpler version.

If you have the time and energy, well, go ahead and use it.
If you’re looking for simple but good, give this variation a try.


If your Dad isn’t a chocolate fan he might enjoy a slice of Kuchen.
Kuchen (pronounced koo-ken) is the German word for cake, but it’s more like a custardy fruit pie.
Gingerbread is is really easy and really good.

If you, or your Dad, would rather not barbecue, I’ll post some dinner recipes on June 14.


Hints:

To make a substitute for buttermilk for cooking, just place about 1/2 teaspoon vinegar in a measuring cup and add enough milk to make 1/3 Cup soured milk. Stir and use. It isn’t an exact recipe.

About the German-Style Chocolate Cake…
For best results, bring the ingredients to room temperature.

You can make the cake in advance. Let the layer cool completely, then wrap it in plastic wrap and place in a freezer bag. It can be frozen for up to one month.

Store leftovers covered in the refrigerator.

About the Kuchen…
Kuchen can be made with whatever fruit is available. Instead of peaches you can use apples, plums, apricots, cherries, berries, pears, whatever you have.
If you don’t have fresh fruit use canned or frozen. All you need is 2 cups of fruit.

About the Gingerbread…
The cake is very moist and makes its own glaze.
You can sprinkle confectioners sugar over it, but it really doesn't need it.


                                                               German-Style Chocolate Cake

For the Cake:

Grease a 9x13 inch pan  

Place in a small bowl
1/3 Cup buttermilk
1 large egg
1 large egg white
3/4 teaspoon vanilla
Lightly beat together and set aside.

Place in a 1-quart saucepan
2/3 Cup water
1/2 Cup unsalted butter, cut into pieces
1/4 Cup unsweetened cocoa, packed
Cook, stirring occasionally, over medium heat until the butter melts. Set aside.

Preheat oven to 350º F

Sift together into a medium mixing bowl
1 1/4 Cups flour
1 Cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
Add the warm liquid mixture and stir to combine, about 30 seconds.
Add the buttermilk mixture and stir together for another 30 seconds.
Pour the mixture into the prepared pan.
Bake for 22 to 25 minutes, or until toothpick inserted in centre comes out clean.
Cool on wire rack while making the frosting.

For the Frosting:

Finely chop pecans to make 3/4 Cup
Lightly toast and set aside.

Place in a 2-quart saucepan
1 large egg
1 large egg yolk
2/3 Cup sugar
2/3 Cup evaporated milk
Pinch salt
5 Tablespoons unsalted butter
Stir to blend in the eggs.
Cook, stirring constantly, over medium heat until mixture comes to a boil, then cook, stirring constantly, for another 8 minutes.
Remove from heat and stir in
1/2 teaspoon vanilla
1 Cup unsweetened shredded coconut
the toasted pecans

Spread the warm frosting over the partially cooled cake.
Serve at room temperature.


                                                               Kuchen

Grease an 8 inch square baking pan

Combine in a small bowl
1/4 Cup brown sugar
1/4 teaspoon nutmeg or cinnamon

Place in a medium bowl and stir together
1 Cup flour
3/4 Cup old fashioned oats
3/4 teaspoon baking powder
1/2 teaspoon salt
Cut in
1/2 Cup shortening
Stir in
1 egg
2 Tablespoons milk
Press the dough across the bottom and 2 inches up the sides of of the prepared pan.

Preheat oven to 400º F

Evenly place over the crust
2 Cups canned sliced peaches, drained (or you can use fresh)
Sprinkle the brown sugar / spice mixture over the peaches.
Bake for 10 minutes.

While the crust is baking, place in a small bowl
1 Cup whipping cream
2 large egg yolks or 1 large egg
Beat together to make the custard.

After the kuchen has baked for 10 minutes remove the pan from the oven.
Pour the custard mixture over the fruit, then put it back in the oven.
Bake for another 30 minutes, or until the custard is firm.
Serve warm, topped with whipped cream (optional).


                                                               Gingerbread

Preheat oven to 350º F
Grease and flour a 9 inch square pan

Sift into a medium bowl
2 Cups flour
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon allspice
1/4 teaspoon salt

Place in a large bowl
1/2 Cup butter or margarine, at room temperature
1/2 Cup sugar (white or light brown)
Cream together and add
1 egg
1/2 Cup buttermilk
1/2 Cup applesauce
1 Cup molasses
Stir in the flour mixture and pour into prepared pan.
Bake for 50 to 60 minutes, or until knife inserted in centre comes out clean.

                                              ~~~
This is a piece I wrote in 2006 for my CKUW show. Hope that it gives you a chuckle.

I hope all you Dads will have a great Father's Day.

People talk about how Christmas has changed over the years. Well, I think Father's Day has changed even more than Christmas has.

In the fifties, Father's Day was pretty simple. It was a snap to shop for Dads. Moms were hard. There were so many different toilet waters. Lipstick colours changed every year. One year Lucille Ball Red was popular. The next year every lady was wearing Flaming Fuschia. I mean, how was an elementary school kid supposed to know what to get?  
   
Dads were easy. They always needed a pair of socks or another tie. There WAS something about an Aqua Velva man. The bottles of blue water came in a variety of sizes and they were all cheap. If you had to soften Dad up for the report card that was coming, you could splurge on Old Spice or English Leather for a few pennies more.

If you'd blown all your money for Mother's Day - an easy thing to do - you could get another tube of Brylcreme. Those little dabs went fast and Dad always needed another tube so he could look debonair and Mom could run her fingers through his hair.  

Keeping the family car spiffy has always been a Dad's job. Remember when they were unwrapping their presents in the movie A Christmas Story? Dad Darren McGavin was thrilled to get a tin of Simonize for his car. It was big. It was heavy. It was cheap.

That was the Golden Age for Dads gifts. But now? Let's just say that Dads are getting to be as big a problem as Moms are, gift-wise.

I always thought of men as being rough and ready in their grooming needs. I raised a son. He once took a bath, answered nature's call, then went straight to drying everything - and I mean everything - with the bath towel. He thought cutting out a small step would save some time. At least that was his explanation when I asked him about the skid marks on the yellow towel.

Now men have discovered their inner Alan Alda. They know about brands like Nivea. Soap on a rope has lost its oomph. Blades and a can of Barbasol just won't cut it anymore. Guys have discovered grooming sets: shower gels, body washes, face scrubs, after shave balms and a post shave soother that the nice sales clerk swore will control his beard's growth. You know, the same crap and sales pitches they've been throwing at women for years.  

And for the guy who's really into his feminine side, there are events like the Papa-razzi Package at the Fairmont Hotel in Vancouver. The 36 hour getaway includes an hour-long massage, a facial, foot care, a souvenir shaving kit and a round of golf. The package costs $2,165 plus taxes and airfare if you don't happen to live in Vancouver. Hey, femininity never came cheap.

Tools have always been popular gifts. Something is always getting lost or broken, right? Time was when, after being showered with a 32 piece wrench set, a 14 piece clamp set and a 65 piece screwdriver set, every Dad was ready, willing and eager to wrench, clamp and screw any and everything in the house.

Fellows, I was wondering… if a man receives a 205 piece drill and screw driving set (consisting of screw driving bits, nut driving bits, spade bits, high speed drill bits, hole saws, masonry drill bits, sanding drums and a countersink which, I've been told, are ideal to use on wood, metal, plastic, brick, mortar and concrete) would he really use them all or just stick to a half dozen favourite pieces? You know, the way we women use the same favourite spoons and pans in the kitchen.  Sometimes wretched excess is just, well, excessive.

Speaking of the kitchen, a Dad's cooking used to be basic. Raw meat plus fire equaled hard small hockey pucks served with ketchup and relish in a bun. Raw onion slices were added for the July first weekend. Up to now the most exciting thing I'd ever seen a man do at the barbecue was to stick a can of beer up a chicken's butt so it could stand and roast. It looked almost patriotic.  

Dads made simple basic food. And healthy. No E coli bacteria could ever survive a Dad's barbecue.  

Now folks are dropping like flies because Dads have discovered cuisine. Ketchup and mustard have disappeared. Guys who flunked Geography and can't find their way to their in-laws across town without a CAA trip-tik are now into Japanese, Mexican and Thai recipes.

While at the Liquor Commission, I picked up the freebie Flavours magazine. On the cover it said Sassy sauces for your grilled goodies. Uh, huh. I don't know what my Dad would've thought of things like sorrel-spinach sauce. On salmon, yet.

There was also an article about the joys of salt water. According to the folks at Flavours, soaking food in brine is the key to a killer barbecue. I don't know. I remember one picnic forty years ago when the boat tipped over, everyone and everything fell out and everything got doused with good old salty Atlantic Ocean water. No one thought that was anything worth repeating ever again.

Shish kebabs used to be simple. Meat, onion, green pepper… meat, onion, green pepper… meat, onion, green pepper… until you ran out of everything. Well, now bamboo skewers aren't good enough anymore. Oh, no. One recipe in Flavours should earn a cook a Boy Scout badge. Get this: Peel fresh ginger and cut into several four inch long skewers. Then carve the ginger on one end into a sharp point. If your local grocer is out of long chunks of ginger, don't panic. You can also do the same thing to lemongrass stalks.  

Oh, pull-lease!! If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense.     
 
There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. It could keep a fellow busy for a whole summer's worth of Sundays. Now charcoal has some competition. Have you been exposed to Mesquite-Flavoured wood chips? Our neighbour, Lou, really loves mesquite. He chopped some chips up and sprinkled them on the salad. Okay.  Lou isn't quite right in the head. Last week he served up what he called grilled pizza. Uh, huh. Like we didn't notice the take out boxes stacked next to his recycling.  

We have an old gas barbecue that chugs along with 11,000 BTUs. It has been doing a dandy job of turning meat into blackened briquets for quite a few happy family gatherings. Have you seen the new barbecues? When did guys start pimping their grills? The big selling feature for these monsters is how many BTUs are under the hood.  

I checked the dictionary. BTU means British Thermal Units. Well, that was a big help. I needed to get BTU into terms I could understand. I looked around my house and found that my gas water heater has 30,000 BTUs. The heater is plastered with little notes from Furnaceman. Cheery messages like: Third degree burns can occur in six seconds when the water is 60º C. Death is also possible. 

Hmmm… My water heater has 30,000 BTUs and it can get water hot enough to kill somebody.

A Kalamazoo Bread Breaker Two Dual-Fuel grill with an infrared rotisserie cradle system and a side burner has a 154,000 BTU capacity. It has a temperature gauge that reaches 1000º F. It also has nighttime grilling lights. Why? Would a middle-aged hubby, after his 3 a.m. pee, get an uncontrollable urge to wander out to the Kalamazoo and grill a couple of turkeys?

According to the manufacturer, it's geared to the Man cook with fire market segment.    

Middle-aged men, who normally think it's a hassle to reheat leftovers in a microwave, are gathering around these monster barbecues and acting like a bunch of teenage boys. They're checking under the hood, twisting dials and rattling off phrases like "Mounted smoker box… warming rack… hi-dome cooking lid… porcelain coated cooking grid… heat plates" with the same slobbering enthusiasm most had for their first car.

There are also barbecue accessories. I'm not talking long handled forks and aprons that tell folks to kiss the cook.  

The Centro food prep station is a buffet, cooler and more. It can be connected to the barbecue to create a complete outdoor kitchen. Hey, fellas! There's a room that has all this stuff. You're welcome to come and flex your cooking muscles all year round. Sorry the oven only goes to 500º F, but, we girls have been able to crank out complete holiday dinners in it. It's called the kitchen.

Maybe the Discovery Channel was trying to do a public service. They recently had a special on the 1883 Krakatoa catastrophe. When Krakatoa went Kabooie, it produced an ash cloud. The ashes and gases reached 1000º F. Most of the people in a 30 mile radius were killed by the extremely hot air which liquified their lungs.
     
Dads, if some fool gave you the Bread Breaker, think of Al Gore and take it back.
The ozone layer will thank you.
The environment will thank you!
The lungs of everyone within 30 miles will thank you!!

And, most important, the family's burgers and wieners will thank you!!!