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A Not So German Cake

The German Chocolate Cake has been around since about 1957, and while many people think it is a German delight, that is not the case.

In 1852, a gentleman named Sam German invented a style of sweet baking chocolate for the Baker’s chocolate company and it was coined as “German Chocolate”. However, it didn’t become well-known until 1957 when a Texas homemaker sent her now-legendary cake recipe to a Dallas newspaper. 

The recipe was so popular that German’s Chocolate sales shot up 73 percent in one year. Newspapers across the country reprinted the recipe.But somewhere along the way, German’s Chocolate Cake lost its apostrophe-s, leaving Germany holding the credit for a classic American dessert.

Credit All Things Considered

No matter its origins, this cake is simply DELICIOUS!

Ingredients

For the Chocolate Cake:

  • 2 cups granulated sugar
  • 1-3/4 cups Swany White flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Coconut Frosting:

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

For the Chocolate Frosting:

  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Pre-heat oven to 375°F and grease two 8 or 9-inch round baking pans. Tip: Cut a round piece of wax or parchment paper for the bottom of the pan also to ensure easy removal of your cake from the pans.

For the Cake:

  1. Mix the all dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt) in large bowl.
  2. In a another bowl combine the eggs, buttermilk, oil and vanilla and mix well.
  3. Add the wet ingredients to the dry ingredients combine.
  4. Stir in boiling water. creating a thin batter, and pour into prepared pans.
  5. Bake for 25 – 35 minutes or until a toothpick inserted in center comes out clean or with few crumbs.
  6. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the coconut frosting:

  1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
  2. Stir well and bring the mixture to a low boil over medium heat. Be sure to stir constantly for several minutes until the mixture begins to thicken. 
  3. Once thickened, remove mixture from heat and stir in vanilla, nuts and coconut.
  4. Allow to cool completely before layering it on the cake.

For the Chocolate Frosting:

  1. Melt butter.
  2. Stir in cocoa powder.
  3. Alternately add powdered sugar and milk, beating to spreading consistency.
  4. Add vanilla

** You may need to add a small amount additional milk to thin the frosting, or a little extra powder, until you reach your desired consistency.

Assembling Your Cake:

  1. Place one of the cake rounds on your serving stand or plate. 
  2. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake. 
  3. Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
  4. Spoon remaining coconut frosting on top of the cake. 

Courtesy of Tastes Better From Scratch