It is so Skyline Time.For two 10 inch layers or, in my case, two 8 inch layers and about 9 cupcakes:
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
1. Start by finely chopping your fancy, overpriced chocolate.
2. Pour in your (very) hot coffee and stir. Breathe deeply. Heaven won't smell this good.
3. Sift together your flour, coco, sugar, baking powder, baking soda, and salt in your next to biggest mixing bowl.
4. If you're like me and don't want to bother buying buttermilk, put a tablespoon of lemon juice in your measuring cup and then pour in enough milk to make 1 1/2 cups. Let it stand for 5 minutes.
5. In your biggest mixing bowl, beat your eggs until they start to get foamy and thick. Beat in your oil, vanilla, and "buttermilk." Then slowly add your heavenly chocolate/coffee mixture and beat until well combined.
6. (At this point I got a little less camera happy.) Add your flour mixture to your chocolate mixture and stir until the flour is moistened. Then beat on medium speed, making sure to get everything properly mixed.
7. Pour into 2 greased and wax paper lined 8 inch baking pans and a cupcake pan with paper wrappers. I made the mistake of overfilling my 8 inch pans and they proceeded to spill all over the bottom of the oven. I had only made 6 cupcakes, so I'm estimating that 9 would be more appropriate.
You can kinda see them overflowing in this picture.
8. When the cakes are completely cooled, remove them from the pans and drop 'em in a big bowl, sans frosting. Pipe on a stiff and very cold cream cheese frosting to make a spaghetti-like texture.
I popped my cake and frosting in the fridge between bursts of piping to keep everything cold and stiff.
9. When you think it looks enough like spaghetti, top it with a German Chocolate cake frosting. I used my grandmother's recipe, which goes like this:
Boil 1/2 stick Oleo (butter), 1/4 cup Carnation Milk, and 3/4 cup (brown) sugar for 2 minutes. Then add 1/2 tsp vanilla, 1/2 cup coconut, 1/2 cup nuts.
I doubled this recipe, which was so the wrong way to go. I have a ton left over, not to mention a ton of cream cheese frosting. Don't make my mistake. Use half the recipe for your cream cheese frosting and the above recipe for German Chocolate frosting as is.
I recommend using unsweetened coconut. I know just about everyone in my family uses sweetened, but you seriously cannot tell the difference and your saving a few calories this way. Plus, with three different types of frosting, you really don't want the extra sugar.
10. Then top with melted yellow candy. You can buy this stuff at nicer grocery stores. I bought mine at the Country Nut Hut in New Carlisle, which, if you're ever in the area, I recommend checking out. They have homemade baking supplies and really good cheese. I've been going there since I was 3 years old and some of my fondest memories involve eating the scrumptious yogurt covered malt balls they make.
11. It's Skyline Time!
My dad in his official Skyline Ambassador t-shirt with his Skyline Chili cake.
This cake was so much fun to make and I think my dad really enjoyed it. It tasted amazing, if I do say so myself. I would advise eating it with a bit of vanilla ice cream with something to drink in easy reach and cut very small pieces, because it is above and beyond rich. Though somewhat unappetizing to the eye, it's very tasty, sort of like Skyline Chili itself.
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