Course: To Be Tested
German's Chocolate Cake
You may use margarine or shortening instead of the butter.
Source
The name "German chocolate cake" comes from American baker Samuel German, who invented a sweet baking chocolate in 1852. The cake is not actually from Germany. He developed a type of dark baking chocolate in 1852 for Baker's Chocolate Company, which was later named "Baker's German's Sweet Chocolate" after the man.
Baker's Chocolate Company purchased the recipe from German for $1,000 and marketed the chocolate as "Baker's German Sweet Chocolate".
Over time, the name "German's chocolate cake" became "German chocolate cake
German chocolate cake is made with layers of chocolate cake and a coconut-pecan frosting. The filling and/or topping may also include a custard made with egg yolks and evaporated milk.
In 1957, a Dallas homemaker named Mrs. George Clay published a recipe for "German's Chocolate Cake" in The Dallas Morning News. The recipe became very popular, and other publications began using it. (from: FB group American Black History 2025-03-15)
Ingredients
| 1 package | Baker's German's Sweet Chocoalte |
| ½ c | boiling water |
| 4 | eggs |
| 1 c | butter |
| 2 c | sugar |
| 1 c | buttermilk |
| 1 tsp | vanilla |
| ½ tsp | salt |
| 1 tsp | baking soda |
| 2½ c | flour |
| 1 c | evaporated milk |
| 1 c | sugar |
| 3 | egg yolks |
| 4 oz | margarine |
| 1 tsp | vanilla |
| 1⅓ c | Baker's Angel Flake Coconut |
| 1 c | chopped pecans |
Bust Out
| 3 | 8- or 9- inch cake pans |
Steps
- Preheat oven to 350°. Line 8- or 9- inch cake pans with paper.
- Melt Baker's German's Sweet Chocoalte in boiling water.Cool.
- Separate eggs
- Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each. Add melted chocolate and buttermilk and vanilla. Mix well.
- Sift together salt, baking soda, and flour. Add alterntely with buttermilk to chocolate mixture, beating well. Beat until smooth.
- Beat egg whites until stiff and fold in.
- Pour into the cake pans and bake 30 to 40 minutes. Cool.
- Frost tops only.
- Combine evaporated milk, sugar, egg yolks, margarine, and vanilla.
- Cook and stir over medium heat until thickened, about 12 minutes.
- Add Baker's Angel Flake Coconut and chopped pecans.
- Beat until thick enough to spread. Makes 2⅔ cups.