Contrary to popular belief, the German Chocolate Cake is actually an American Creation that owes its name to its creator, Sam German. This toothsome treat offers layers of rich chocolate cake separated and topped with luscious coconut pecan frosting, is it any wonder it deserves its very own National food holiday?!
National German Chocolate Cake day dates back to 1852 when Sam German first developed rich dark baking chocolate for the American Bakers Chocolate Company. The first recipe for German’s Chocolate Cake appeared in the Dallas Morning Star and sales of Bakers chocolate skyrocketed by a whopping 73%!
German Chocolate Cake
You’ll Need:
1/2 cup water
6 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate
Preheat oven to 350F Grease and flour 3 – 9 inch round pans.
Sift together the flour, baking soda, and salt. Set aside. In a small saucepan, heat water and 6 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in each of the 4 egg yolks, one at a time. Blend in the melted chocolate mixture and vanilla, mixing well.
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated, but don’t overmix as this will make your cake tough and chewy.
In a large mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain.
Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack.
Filling & Topping:
In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans, and vanilla. Cool just until it is thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
