Chocorific - German Chocolate

German Chocolate

The Origin of German Chocolate Cake

German chocolate cake did not originate in Germany. It was actually a recipe sent in to a Dallas newspaper that used Baker's German's Sweet Chocolate as the main ingredient. That kind of chocolate was actually created by an American named Sam German in 1852 for Baker's Chocolate, and they named it "German's Sweet Chocolate." Through the years, the apostrophe and the "s" have been dropped from "German" in the name, and people think that German Chocolate Cake actually comes from Germany.

Although the cake did not originate in Germany, it is still popular because it's so tasty. It spread across America quickly and is still loved today. Mabye it's the coconut pecan caramel frosting. Or maybe it's the combo of the cake and that particular frosting. It all depends on your palate.

German Chocolate Recipes

German chocolate cake isn't the only thing you can make with German chocolate. There's also German chocolate cheesecake, German chocolate pie and German chocolate brownies--and that's only the tip of the iceberg. Although you can do many things with German chocolate, we've decided to add a recipe for traditional German chocolate cake.

German Chocolate Cake

2 1/4 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup softened butter

1 cup sour cream

4 large eggs

4 ounces sweet baking chocolate, melted

1/2 cup milk

3/4 teaspoon of vanilla

Topping:

3/4 cup evaporated milk

1/2 cup light brown sugar

1/2 cup butter

1 1/3 cups flaked coconut

1 cup chopped pecans

1. Grease and flour two 8-inch square baking pans.

2. In a large bowl, combine dry ingredients, butter, sour cream, eggs, chocolate, milk and vanilla. Beat with mixer on low speed until blended.

3. Increase mixer speed to high and beat for 2 more minutes.

4. Spoon batter into prepared pans.

5. Bake at 350 for 35 minutes or until a toothpick inserted in the center comes out clean.

6. Remove to racks to cool completely.

To make topping:

1. In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat.

2. Stir in coconut and pecans. Set aside to cool to room temperature.

3. When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.