Rethought German Chocolate Cake

Let’s play a game called ‘What you say versus what I hear. What I say versus what I mean.’

I say “OOoooOOO it’s your birthday! What kind of birthday dessert do you want?” (I mean “let me make you something for which you praise me instead of me praising you!”)

To which they respond ” I dunno, cake?” (To which I hear the strings breaking on an entire orchestra.)

I ask “What sort of cake?” (I mean, “what can I direct you into asking for?”)

They say “Chocolate.” (I hear the sound of the world ending in a very plagues of locusts way)

I say “So like, chocolate in the dessert but something whimsical and fabulous, right?” ( I mean “since you’ve given me no direction I plan to take this shit over.”)

They say “Sure, whatever you think.” (I hear, “I concede. go forth and bake fabulousness.”)


This is precisely the interchange that happened when I asked Brian what he wanted for his birthday dessert.

Spoken like a true Type-A Leo.  Oh, you couldn’t tell I was a raging fire sign/control freak? nowyouknow.  I own my selfishness, depending upon the week of the month. Ask me next week and I will deny ever even writing this post.  I’ll be baking birthday cakes for orphans in a third world country then.

Until then: Rethought German Chocolate Cake: Caramel Swirl Brownies, Coconut Ice Cream, Pecan Coconut Caramel Sauce.

Coconut Ice Cream

By Whitney, April 18, 2012

Coconut Ice Cream

Rethink the traditional german chocolate cake.



Separate the eggs and put the yolks in a large, heavy saucepan. Whisk in the sugar until it’s well-blended. Stir in the half and half and cream.Cook over medium heat, stirring almost continuously, until the mixture barely starts to thicken.    Freeze the cans of coconut milk for 1 hour, remove and separate the solid from the liquid.  Discard the liquid.  Add the solid mixture to the eggs and cream.  Pour the mixture into a large bowl and refrigerate overnight. Freeze in an ice cream machine according to manufacturers instructions. Heat sugar and water in a small saucepan over medium high heat.  Heat until sugar dissolves and starts to caramelize (turn brown).  It should be around 180 degrees.  Remove from the heat and stir in heavy cream and butter.  Stir until smooth. Add pecans and coconut.  Stir until combined and pour over coconut ice cream and  caramel swirl brownies.

I am kidding. about most of that…



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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