This classic recipe for German Chocolate Cake is special in Husband’s family because his mom used to make it for the family when they were growing up. I chose to make this extremely moist and delicious cake for Father-in-law’s birthday celebration this weekend because I knew it would bring back fond memories of his beloved wife. With a smile, he took his first bite then told me it tasted just like hers. What better compliment is there?
Sure, I’ve seen recipes for updated versions of this cake, but the original recipe—the one printed on boxes of Baker’s brand German’s Sweet Chocolate—is the one I make for my family. The cake has nothing to do with Germany but was named after the man, Samuel German, who developed a type of baking chocolate for Baker’s Chocolate Company.
The recipe calls for baking the batter in three 9″ round cake pans but I made it in a 10″x15″ glass pan. It took longer to bake (approximately 50 minutes…give or take). For the frosting, make sure you buy evaporated milk not sweetened condensed milk (they are very different products). The recipe calls for a 7-ounce bag of coconut but I’ve only seen the 14-ounce size…just measure out the needed 2-2/3 cups and you’re good to go. Enjoy!
Original BAKER’S GERMAN’S Sweet Chocolate Cake
-recipe from Baker’s Chocolate Company
1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting (recipe below)
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
Substitute: If you don’t have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
Note: This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.
Coconut-Pecan Filling and Frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER’S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
USE to frost your favorite cake or cupcake recipe.
Note: Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13×9-inch) cakes or 36 cupcakes.