Saturday, April 14, 2012

The Original German Chocolate Cake.

Back in 1852, American born Sam German developed a dark baking chocolate for Baker's Chocolate Company, best known for their baking chocolates. Baking chocolate is usually bitter, and while this new chocolate was much sweeter, it was not called for in many baking recipes.

That is until 1957 when a Dallas, Texas homemaker developed the first and original German Chocolate Cake recipe. It was first published in the local newspaper, but picked up by General Foods which owned Baker's at that time, and distributed nationally. Kraft Foods now owns Baker's and this recipe is a worldwide treat, but sorry Germany, you just can't take credit for this one.

I'm not going to mess with perfection, so am posting the recipe as it has been used since 1957. Enjoy!

German Chocolate Cake


1 package (4 oz) BAKER'S GERMAN'S Sweet Chocolate
½ cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
¼ tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla extract
1 cup buttermilk


Preheat oven to 350°F. Cover bottoms of 3 (9-inch) round or square 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.

Origin: Kraft Foods:



4 egg yolks
1can (12 oz) evaporated milk
1 1/2 tsp vanilla
1-1/2 cups sugar
¾ cup butter or margarine
1 package (7 oz) coconut (2-2/3 cups)
1-1/2 cups chopped pecans


Beat egg yolks, milk and vanilla in large saucepan with 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 nuts; mix well. Cool to desired spreading consistency.
Makes 4 and ½ cups.

Origin: Kraft Foods:

Mary Cokenour