Baking for friends piece of chocolate- layered cake

Cooking 101

In every shape and form — from snack to round, layer, bunt or an elaborate artistic concoction — cakes are a staple of American indulgences and food trends in society.

Cakes can be made of various ingredients, each contributing to the cakes ultimate flavor and texture. But, over time, society has changed this classic, made-from-scratch version of cakes to the not-as-scrumptious boxed mix.

Now an egg, a splash of water, a little oil or applesauce, the boxed mix and a half hour of bake time are all that is required to beat up a sweet treat to satisfy that late-night sweet tooth.

It is time to return to conventional baking methods, friends. Here are a few tried — and — true,"just-like-mom's" recipes any college student and cake-aholic can whip up. There is one warning, however: Do not attempt to beat, heat and eat by your lonesome when there are more social eating endeavors to be explored. Invite a few friends over to share your kitchen creation or butter up your significant other with a little romantic sinfulness with your baking.

Better Than Sex German Chocolate Cake — ichef.com

3 eggs, separated into yolks and whites
2/3 cup butter
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
4 oz. or one box of sweet baking chocolate (not unsweetened)
1 cup sugar
1 tsp. vanilla extract
1/2 cup buttermilk
1/3 cup water

Preheat the oven to 350 degrees. Grease and flour two nine-inch round cake pans; set aside. Begin by combining chocolate and a one third cup of water in a small saucepan over low heat. Heat until melted, stirring constantly to ensure the chocolate won't burn. Set aside; cool completely. Next, beat butter with the sugar and then add one yolk at a time, beating well after each addition. Add the cooled chocolate mix along with vanilla, followed by alternating additions of the dry ingredients and buttermilk.

In a separate bowl, beat egg whites with clean electric mixer until the consistency of whites form stiff peak when beaters are pulled from fluff. Fold the whites into the batter. Don't overstir — the egg whites will lose their fluffiness. Pour into floured pans and bake in the oven for 20 to 25 minutes, or until a wooden toothpick placed in the center comes out clean. Remove from the oven and cool completely.

Coconut Pecan Frosting

Beat one egg in a saucepan over medium heat, gradually adding in a five-ounce can of evaporated milk with two thirds cup sugar and a one half cup butter. Cook seven minutes. Remove from heat source and stir in 1 1/3 cups flaked coconut with one half cup chopped pecans. Allow frosting to cool completely, then spread on layers of cake.