Chocorific - German Chocolate Cake

German Chocolate Cake

Do you know very much about German chocolate cake? Did you know it isn't a German dish?

The History of German Chocolate Cake

The Germans are famous for a lot of different foods, just like any other culture, but German chocolate cake isn't among them. In fact, German chocolate cake was made famous by a Dallas housewife who was using Baker's German's chocolate to make this fine dessert. You see, German chocolate was created by a man named Sam German, who added sugar to bittersweet chocolate as a convenience for bakers. In fact, Baker's Chocolate company marketed the product as "Baker's German's Chocolate." Through the years, they've dropped the apostrophe and the "s" so now it's just "Baker's German Chocolate." Since this is a key ingredient in the recipe for German chocolate cake, many people have come to believe that German chocolate cake is from Germany.

What Makes German Chocolate Cake So Special?

That all depends on who you ask. Many don't think it's the kind of chocolate used in the cake, but instead, it's the unique carmel-pecan frosting. Here's the original recipe for Baker's German Chocolate Cake:

Baker's German Chocolate Cake

1 4-oz. package Baker's German Sweet Chocolate

3/4 cup (1 1/2 sticks) butter

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla

2 cups flour, divided

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1. Preheat oven to 350.

2. Microwave chocolate and butter on high for 2 minutes or until butter is melted.

3. Stir until chocolate is completely melted.

4. Add sugar and mix well.

5. Add eggs, one at a time beating on low speed after each addition until well blended.

6. Add vanilla.

7. Add 1/2 cup of the flour, the baking soda and salt; mix well.

8. Add remaining 1-1/2 cups flour alternately with buttermilk, beating until well blended after each addition.

9. Pour into greased 13x9-inch baking pan.

10. Bake at 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

11. Frost with Coconut-Pecan Filling and Frosting.

Coconut-Pecan Filling and Frosting

4 egg yolks

1 12-oz. can evaporated milk

1 1/2 teaspoons vanilla

1 1/2 cups sugar

3/4 cup (1 1/2 sticks butter)

1 7-oz. package shredded coconut

1 1/2 cups chopped pecans

1. Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended.

2. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

3. Add coconut and pecans; mix well.

4. Cool to room temperature and of desired spreading consistency.