GERMAN CHOCOLATE CAKE: History & Recipe for National German Chocolate Cake Day!

Today is National German Chocolate Cake Day. It may sound odd that's there's an American National Holiday for German Chocolate Cake, but German Chocolate Cake is not German. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."

The story goes that the first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate. In one year, there was a 73% sales jump in German's Baker Sweet Chocolate sales (then owned by General Mills). 

However, the cake most likely didn't originate from the Dallas housewife. Buttermilk chocolate cakes were popular in the South for over 70 years, and pecans were plentiful, also, to make the frosting. Point of fact: German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate.

Here's the "Original Recipe." I found this specific recipe in many places on the Internet, and I daresay no one can claim it as their own. So even if you think you're making Grandmom's recipe--and it might be with a few changes over the years, the following recipe is a basic one that millions use. That's not to say I didn't find several unique recipes for German Chocolate Cake that peaked my interest. But those are for another time.

GERMAN CHOCOLATE CAKE

For the Cake
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup water, boiling
1 cup unsalted butter
2 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 tsp baking soda
1/2 tsp Salt
1 cup buttermilk
Coconut-pecan frosting

Directions
Approx. Cook Time: 30 min
Melt chocolate in water and cool.
Cream butter and Sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in
center.
Cool 15 minutes; remove and cool on rack.

For the Filling & Topping:
1--14 oz. can of condensed milk such as Eagle Brand
1/2 cup water
3 egg yolks
1 tsp vanilla
1/2 cup butte
1 1/3 cup pecans; chopped reserve
10 whole pecan halves for garnish.
1 3/4 cups angel flake coconut

Directions
Cook milk, eggs, and water over double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add vanilla and butter and whisk in until melted and smooth.
Add chopped pecans and coconut.

Assembly:
Divide filling evenly between 3 cakes putting 1st layer down, then spread filling evenly. Repeat with  other layer.
Frost side or top of the cake only. (Maybe--but make more, and you can frost everything)
For garnish, place pecan halves around top edge.

My late friend Iris used to make the best German Chocolate Cake. She said it was an African American traditional cake that was made and served at New Year's. I can't find any information on that tradition in the African American community, so I think it was only a tradition in her family. Sadly, Iris never shared her recipe before her passing. Some people keep family recipes within the family. Maybe her daughter has it? The photo in this post is Iris's German Chocolate Cake. It was always fabulous!

GERMAN CHOCOLATE CAKE TRUFFLES: German Chocolate Cake Day!

Today is National German Chocolate Cake Day. I've done several posts about German Chocolate Cake, a cake that is not German at all. For this year's German Chocolate Cake Day, I thought I'd post a recipe for German Chocolate Cake Truffles. Officially these could also be called Cake Balls, especially if you put them on a stick. They're made of cake, after all.

I'm not sure where I found this recipe, so I did a search and found the same recipe popped up in lots of places on the Internet. One source was Southern Living 2011 Christmas Edition, but a similar recipe is everywhere. I use the Duncan Hines German Chocolate Cake Mix, but you can use a Betty Crocker Cake Mix or whatever else you have. And, remember, it's all about the quality of the chocolate..and fresh toasted pecans -- that makes it special. This recipe is great and easy and delicious!

GERMAN CHOCOLATE CAKE TRUFFLES

Ingredients
1 (18.25 ounce) box German Chocolate Cake mix
1 (16 oz) can German Chocolate cake frosting
2 cups toasted coconut, divided
Melted Milk Chocolate
1 3/4 cups toasted chopped pecans, divided
24-28 ounces milk chocolate, chopped

Directions
Mix and bake cake as directed on box. Cool.
Put cake in bowl and crumble with fork.
Mix in half (or more) of can of frosting.
Sprinkle with 1 cup of coconut and 1 cup of pecans.
Stir gently.
Roll into balls or use cookie scoop.
Place balls on cookie sheet lined with wax paper.
Cover and chill balls up to 2 hours.

Combine remaining cup of coconut and 3/4 cup pecans. Stir.
Melt milk chocolate.. in small amounts.
Dip balls in melted chocolate with two fork method or dipping fork. Let excess drip off.
Put coated truffles on wax paper lined cookie sheet and sprinkle tops with coconut pecan mixture.
Chill 30 minutes.

GERMAN CHOCOLATE CAKE: History and Recipe for National German Chocolate Cake Day!

Today is National German Chocolate Cake Day. It may sound odd that's there's an American National Holiday for German Chocolate Cake, but German Chocolate Cake is not German. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."

The story goes that the first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate. In one year, there was a 73% sales jump in German's Baker Sweet Chocolate sales (then owned by General Mills). 

However, the cake most likely didn't originate from the Dallas housewife. Buttermilk chocolate cakes were popular in the South for over 70 years, and pecans were plentiful, also, to make the frosting. Point of fact: German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate.

Here's the "Original Recipe." I found this specific recipe in many places on the Internet, and I daresay no one can claim it as their own. So even if you think you're making Grandmom's recipe--and it might be with a few changes over the years, the following recipe is a basic one that millions use. That's not to say I didn't find several unique recipes for German Chocolate Cake that peaked my interest. But those are for another time.

GERMAN CHOCOLATE CAKE

For the Cake
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup water, boiling
1 cup unsalted butter
2 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 tsp baking soda
1/2 tsp Salt
1 cup buttermilk
Coconut-pecan frosting

Directions
Approx. Cook Time: 30 min
Melt chocolate in water and cool.
Cream butter and Sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in
center.
Cool 15 minutes; remove and cool on rack.

For the Filling & Topping:
1--14 oz. can of condensed milk such as Eagle Brand
1/2 cup water
3 egg yolks
1 tsp vanilla
1/2 cup butte
1 1/3 cup pecans; chopped reserve
10 whole pecan halves for garnish.
1 3/4 cups angel flake coconut

Directions
Cook milk, eggs, and water over double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add vanilla and butter and whisk in until melted and smooth.
Add chopped pecans and coconut.

Assembly:
Divide filling evenly between 3 cakes putting 1st layer down, then spread filling evenly. Repeat with  other layer.
Frost side or top of the cake only. (Maybe--but make more, and you can frost everything)
For garnish, place pecan halves around top edge.

My late friend Iris used to make the best German Chocolate Cake. She said it was an African American traditional cake that was made and served at New Year's. I can't find any information on that tradition in the African American community, so I think it was only a tradition in her family. Sadly, Iris never shared her recipe. Some people keep family recipes within the family. The photo in this post is Iris's German Chocolate Cake. It was always fabulous!

GERMAN CHOCOLATE CAKE TRUFFLES: National German Chocolate Cake Day

Yesterday was National German Chocolate Cake Day. I've done several posts about German Chocolate Cake, a cake that is not German at all, but for this year's German Chocolate Cake Day, I thought I'd post a recipe for German Chocolate Cake Truffles. Officially these could also be called Cake Balls, especially if you put them on a stick. They're made of cake, after all.

I'm not sure where I found this recipe, so I did a search and found the same recipe popped up in lots of places on the Internet. One source was Southern Living 2011 Christmas Edition, but a similar recipe is everywhere. I use the Duncan Hines German Chocolate Cake Mix, but you can use a Betty Crocker Cake Mix or whatever else you have. And, remember, it's all about the quality of the chocolate..and fresh toasted pecans -- that makes it special. This recipe is great and easy and delicious!

GERMAN CHOCOLATE CAKE TRUFFLES

Ingredients
1 (18.25 ounce) box German Chocolate Cake mix
1 (16 oz) can German Chocolate cake frosting
2 cups toasted coconut, divided
Melted Milk Chocolate
1 3/4 cups toasted chopped pecans, divided
24-28 ounces milk chocolate, chopped

Directions
Mix and bake cake as directed on box. Cool.
Put cake in bowl and crumble with fork.
Mix in half (or more) of can of frosting.
Sprinkle with 1 cup of coconut and 1 cup of pecans.
Stir gently.
Roll into balls or use cookie scoop.
Place balls on cookie sheet lined with wax paper.
Cover and chill balls up to 2 hours.

Combine remaining cup of coconut and 3/4 cup pecans. Stir.
Melt milk chocolate.. in small amounts.
Dip balls in melted chocolate with two fork method or dipping fork. Let excess drip off.
Put coated truffles on wax paper lined cookie sheet and sprinkle tops with coconut pecan mixture.
Chill 30 minutes.

GERMAN CHOCOLATE CAKE COCKTAIL: National German Chocolate Cake Day!

Today is National German Chocolate Cake Day. German Chocolate Cake Day is an American Holiday, and German Chocolate Cake has nothing to do with Germany. It was invented by Sam German at Baker's Chocolate. To learn more about the history of German Chocolate Cake go to my post HERE.

But maybe you're not a Baker? Want your cake in a cocktail? You're in luck. There are several recipes..with and without cream..with lemon.. rimming the glass with chocolate, adding chocolate curls. Invent your own, but here's a start!

German Chocolate Cake Cocktail 

1 ounce Malibu coconut rum
1 ounce Dark Creme de Cacao
1.5 ounces Cream
Splash of Frangelico

Mix and serve with ice in a cocktail glass. You can also half the recipe and serve over ice in a shooter glass.

GERMAN CHOCOLATE CAKE: History & Recipe for National German Chocolate Cake Day

Today is National German Chocolate Cake Day. It may sound odd that's there's an American National Holiday for German Chocolate Cake, but German Chocolate Cake is not German. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."

The story goes that the first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate. In one year, there was a 73% sales jump in German's Baker Sweet Chocolate sales (then owned by General Mills). 

However, the cake most likely didn't originate from the Dallas housewife. Buttermilk chocolate cakes were popular in the South for over 70 years, and pecans were plentiful, also, to make the frosting. Point of fact: German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate.

Here's the "Original Recipe." I found this specific recipe in many places on the Internet, and I daresay no one can claim it as their own. So even if you think you're making Grandmom's recipe--and it might be with a few changes over the years, the following recipe is a basic one that millions use. That's not to say I didn't find several unique recipes for German Chocolate Cake that peaked my interest. But those are for another time.

GERMAN CHOCOLATE CAKE

For the Cake
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup water, boiling
1 cup unsalted butter
2 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 tsp baking soda
1/2 tsp Salt
1 cup buttermilk
Coconut-pecan frosting

Directions
Approx. Cook Time: 30 min
Melt chocolate in water and cool.
Cream butter and Sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in
center.
Cool 15 minutes; remove and cool on rack.

For the Filling & Topping:
1--14 oz. can of condensed milk such as Eagle Brand
1/2 cup water
3 egg yolks
1 tsp vanilla
1/2 cup butte
1 1/3 cup pecans; chopped reserve
10 whole pecan halves for garnish.
1 3/4 cups angel flake coconut

Directions
Cook milk, eggs, and water over double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add vanilla and butter and whisk in until melted and smooth.
Add chopped pecans and coconut.

Assembly:
Divide filling evenly between 3 cakes putting 1st layer down, then spread filling evenly. Repeat with  other layer.
Frost side or top of the cake only. (Maybe--but make more, and you can frost everything)
For garnish, place pecan halves around top edge.

My late friend Iris used to make the best German Chocolate Cake. She said it was an African American traditional cake that was made and served at New Year's. I can't find any information on that tradition in the African American community, so I think it was only a tradition in her family. Sadly, Iris never shared her recipe. Some people keep family recipes within the family. The photo in this post is Iris's German Chocolate Cake. It was always fabulous!

GERMAN CHOCOLATE CAKE COCKTAIL: National German Chocolate Cake Day

I totally forgot to post this on Tuesday for National German Chocolate Cake Day. German Chocolate Cake Day is an American Holiday has nothing to do with Germany. The chocolate part was invented by Sam German at Baker's... to learn more about the history of German Chocolate Cake go to my post HERE.

But maybe you're not a baker? Want that cake in a cocktail? You're in luck. There are several recipes..with and without cream..with lemon.. rimming the glass with chocolate, adding chocolate curls. Invent your own, but here's a start!

German Chocolate Cake Cocktail 

1 ounce Malibu coconut rum
1 ounce Dark Creme de Cacao
1.5 ounces Cream
Splash of Frangelico

Mix and serve with ice in a cocktail glass. You can also half the recipe and serve over ice in a shooter glass.

GERMAN CHOCOLATE CAKE: National German Chocolate Cake Day!

Today is National German Chocolate Cake Day. It may sound odd that's there's an American National Holiday for German Chocolate Cake, but German Chocolate Cake is not German. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."

The story goes that the first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate. In one year, there was a 73% sales jump in German's Baker Sweet Chocolate sales (then owned by General Mills). 

However, the cake most likely didn't originate from the Dallas housewife. Buttermilk chocolate cakes were popular in the South for over 70 years, and pecans were plentiful, also, to make the frosting. Point of fact: German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate.

Here's the "Original Recipe." I found this specific recipe in many places on the Internet, and I daresay no one can claim it as their own. So even if you think you're making Grandmom's recipe--and it might be with a few changes over the years- the following is a basic one that millions use. That's not to say I didn't find several unique recipes for German Chocolate Cake that peaked my interest. But those are for another time.

GERMAN CHOCOLATE CAKE

For the Cake
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup water, boiling
1 cup unsalted butter
2 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 tsp baking soda
1/2 tsp Salt
1 cup buttermilk
Coconut-pecan frosting

Directions
Approx. Cook Time: 30 min
Melt chocolate in water and cool.
Cream butter and Sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in
center.
Cool 15 minutes; remove and cool on rack.

For the Filling & Topping:
1--14 oz. can of condensed milk such as Eagle Brand
1/2 cup water
3 egg yolks
1 tsp vanilla
1/2 cup butte
1 1/3 cup pecans; chopped reserve
10 whole pecan halves for garnish.
1 3/4 cups angel flake coconut

Directions
Cook milk, eggs, and water over double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add vanilla and butter and whisk in until melted and smooth.
Add chopped pecans and coconut.

CHOCOLATE FROSTING
1/2 cup butter, softened
9 squares Baker's German's chocolate, melted and cooled
1 1/2 cups powdered sugar
1 tsp vanilla
1 1/2 Tbsp milk
for a richer chocolate flavor, add cocoa powder- or use more German's chocolate

Directions
Mix butter and chocolate in mixing bowl. Stir in powdered sugar.
Beat vanilla and milk until smooth and of spreading consistency.

Assembly:
Divide filling evenly between 3 cakes putting 1st layer down, then spread filling evenly. Repeat with  other layer.
Frost side or top of the cake only. (Maybe--but make more, and you can frost everything)
For garnish, place pecan halves around top edge.

My late friend Iris used to make the best German Chocolate Cake. She said it was an African American traditional cake that was made and served at New Year's. I can't find any information on that tradition in the African American community, so I think it was only a tradition in her family. Sadly, Iris never shared her recipe. Some people keep family recipes within the family. The photo in this post is Iris's German Chocolate Cake. It was always fabulous!

German Chocolate Cake Truffles

Today is National German Chocolate Cake Day. I've done several posts about German Chocolate Cake, a cake that is not German at all, but for today I thought I'd post a recipe for German Chocolate Cake Truffles. Officially these could also be called Cake Balls, especially if you put them on a stick. They're made of cake, after all.

I'm not sure where I found this recipe, so I did a search and found the same recipe popped up in lots of places on the Internet. One source was Southern Living 2011 Christmas Edition, but a similar recipe is everywhere. I use the Duncan Hines German Chocolate Cake Mix, but Betty Crocker or whatever you have will work too. And, remember, it's all about the quality of the chocolate..and fresh toasted pecans --that makes it special. This recipe is great and easy and delicious!

GERMAN CHOCOLATE CAKE TRUFFLES

Ingredients
1 (18.25 ounce) box German Chocolate Cake mix
1 (16 oz) can German Chocolate cake frosting
2 cups toasted coconut, divided
Melted Milk Chocolate
1 3/4 cups toasted chopped pecans, divided
24-28 ounces milk chocolate, chopped

Directions
Mix and bake cake as directed on box. Cool.
Put cake in bowl and crumble with fork.
Mix in half (or more) of can of frosting.
Sprinkle with 1 cup of coconut and 1 cup of pecans.
Stir gently.
Roll into balls or use cookie scoop.
Place balls on cookie sheet lined with wax paper.
Cover and chill balls up to 2 hours.

Combine remaining cup of coconut and 3/4 cup pecans. Stir.
Melt milk chocolate.. in small amounts.
Dip balls in melted chocolate with two fork method or dipping fork. Let excess drip off.
Put coated truffles on wax paper lined cookie sheet and sprinkle tops with coconut pecan mixture.
Chill 30 minutes.

German Chocolate Cake Truffles

Today is National German Chocolate Cake Day. I've done several posts about German Chocolate Cake, a cake that is not German at all. The following is an easy recipe for German Chocolate Cake Truffles. Officially these could also be called Cake Balls, especially if you put them on a stick. They're made of cake, after all.

I'm not sure where I found this recipe, so I did a search and found the same recipe popped up in lots of places on the Internet. One source was Southern Living 2011 Christmas Edition, but a similar recipe is everywhere. I use the Duncan Hines German Chocolate Cake Mix, but Betty Crocker or whatever you have will work too. And, remember, it's the quality of the chocolate..and fresh toasted pecans that make it special. This recipe is great and easy and delicious!

GERMAN CHOCOLATE CAKE TRUFFLES

Ingredients
1 (18.25 ounce) box German Chocolate Cake mix
1 (16 oz) can German Chocolate cake frosting
2 cups toasted coconut, divided
Melted Milk Chocolate
1 3/4 cups toasted chopped pecans, divided
24-28 ounces milk chocolate, chopped

Directions
Mix and bake cake as directed on box. Cool.
Put cake in bowl and crumble with fork.
Mix in half (or more) of can of frosting.
Sprinkle with 1 cup of coconut and 1 cup of pecans.
Stir gently.
Roll into balls or use cookie scoop.
Place balls on cookie sheet lined with wax paper.
Cover and chill balls up to 2 hours.

Combine remaining cup of coconut and 3/4 cup pecans. Stir.
Melt milk chocolate.. in small amounts.
Dip balls in melted chocolate with two fork method or dipping fork. Let excess drip off.
Put coated truffles on wax paper lined cookie sheet and sprinkle tops with coconut pecan mixture.
Chill 30 minutes.

GERMAN CHOCOLATE CAKE: History & Recipe

Today is National German Chocolate Cake Day. It may sound odd that's there's a national holiday for German Chocolate Cake, but this cake is not German. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."

The story goes that the first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate. In one year, there was a 73% sales jump in German's Baker Sweet Chocolate sales (then owned by General Mills). 

However, the cake most likely didn't originate from the Dallas housewife. Buttermilk chocolate cakes were popular in the South for over 70 years, and pecans were plentiful, also, to make the frosting. Point of fact: German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate.

Here's the "Original Recipe." I found this specific recipe in many places on the Internet, and I daresay no one can claim it as their own. So even if you think you're making Grandmom's recipe--and it might be with a few changes over the years- the following is a basic one that millions use. That's not to say I didn't find several unique recipes for German Chocolate Cake that peaked my interest. But those are for another time.

GERMAN CHOCOLATE CAKE

THE CAKE
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup Water, boiling
1 cup Butter
2 cup Sugar
4 Eggs, separated
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
1 tsp Baking soda
1/2 tsp Salt
1 cup Buttermilk
Coconut-pecan frosting

Directions
Approx. Cook Time: 30 min
1. Melt chocolate in water and cool.
2. Cream butter and Sugar.
3. Beat in egg yolks.
4. Stir in vanilla and chocolate.
5. Mix flour, soda and salt. beat in flour mixture, alternately with buttermilk.
6. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
7. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in
center Cool 15 minutes; remove and cool on rack.

THE FILLING AND TOPPING
1--14 oz. can of condensed milk such as Eagle Brand
1/2 Cup water
3 egg yolks
1 tsp vanilla
1/2 cup butte
1 1/3 cup Pecans; chopped reserve 10 whole pecan halves for garnish.
1 3/4 cups Angel flake coconut

Directions:
Cook milk, eggs, and water over double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add vanilla and butter and whisk in until melted and smooth.
Add chopped pecans and coconut.

CHOCOLATE FROSTING
1/2 Cup butter, softened
9 squares Baker's German's chocolate, melted and cooled
1 1/2 cups powdered sugar
1 tsp vanilla
1 1/2 Tbsp milk
for a richer chocolate flavor, add cocoa powder- or use more German's chocolate

Mix butter and chocolate in mixing bowl. Stir in powdered sugar.
Beat vanilla and milk until smooth and of spreading consistency.

Assembly:
Divide filling evenly between 3 cakes putting 1st layer down, then spread filling evenly. Repeat with  other layer.
Frost side or top of the cake only. (Maybe--but make more, and you can frost everything)
For garnish,  place pecan halves around top edge.

My friend Iris, who sadly passed away, used to make the best German Chocolate Cake. She said it was an African American traditional cake made and served at New Year's. I can't find any information on that tradition in the African American community, so I think it was only a tradition in her family. Sadly, Iris never shared her recipe. Some people keep family recipes within the family. The photo in this post is Iris's German Chocolate Cake. It was always fabulous!

Hurricane Cake

If you're stuck inside today "weathering" Hurricane Sandy, here's an easy cake to make -- if you have electricity or gas. This recipe has been around for ages. You can make it with a German Chocolate Cake Mix or a Devil's Food Cake Mix. Either way, it's delicious.

Hurricane Cake

Ingredients
1/2 cup sweet butter
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German Chocolate Cake Mix or Devil's Food Cake Mix
1 (8 ounce) package cream cheese
1/2 cup sweet butter
3 3/4 cups confectioners sugar

Directions
Preheat oven to 350 degrees F.
Melt and spread 1/2 cup butter in bottom of 9x13 inch pan.
Sprinkle coconut and pecans evenly over bottom of pan; set aside.
Prepare cake mix as directed on package.
Pour batter over coconut and pecans in pan.
In saucepan over low heat, melt cream cheese and 1/2 cup butter. Stir in confectioners sugar until mixture is smooth.
Spoon cream cheese mixture randomly over top of cake batter.
Pour batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted into center comes out clean.
Cool and serve from pan.

German Chocolate Cake Cocktail

So yesterday was National German Chocolate Cake Day. Yes, it's an American holiday and German Chocolate Cake has nothing to do with Germany. The chocolate part was invented by Sam German at Baker's... to learn more go to my post HERE.

But maybe you're not a Baker. Maybe it's just all too much for you. Want that cake in a cocktail? You're in luck. There are several recipes..with and without cream..with lemon.. rimming the glass with chocolate, adding chocolate curls. Invent your own, but here's a start!

German Chocolate Cake Cocktail 

 1 oz. Malibu coconut rum
1 oz. Dark Creme de Cacao
1.5 oz Cream
Splash Frangelico

Serve with ice in a cocktail glass. You can also half the recipe and serve over ice in a shooter glass.

German Chocolate Cake: National German Chocolate Cake Day

Today is National German Chocolate Cake Day. It may sound odd that's there's a national holiday for German Chocolate Cake, but this cake is not German. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."  In 1957, probably the first published recipe for German's chocolate cake showed up in a Dallas newspaper and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate. In one year, there was a 73% sales jump in German's Baker Sweet chocolate sales (then owned by General Mills). I grew up with Baker's chocolate as the baking chocolate we used for brownies and other chocolate recipes.

However, the cake most likely didn't originate from the Dallas housewife. Buttermilk chocolate cakes were popular in the South for over 70 years, and pecans were plentiful, also, to make the frosting. Point of fact: German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate.

Here's the "Original Recipe." I found this specific recipe in many places on the Internet, and I daresay no one can claim it as its own. So even if you think you're making Grandmom's recipe--and it might be with a few changes over the years- the following is a basic one that millions use. That's not to say I didn't find several unique recipes for German Chocolate Cake that peaked my interest. But those are for another time.

GERMAN CHOCOLATE CAKE

THE CAKE
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup Water, boiling
1 cup Butter or margarine
2 cup Sugar
4 Eggs, separated
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
Coconut-pecan frosting

Directions
Approx. Cook Time: 30min
1. Melt chocolate in water and cool.
2. Cream butter and Sugar.
3. Beat in egg yolks.
4. Stir in vanilla and chocolate.
5. Mix flour, soda and salt. beat in flour mixture, alternately with buttermilk.
6. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
7. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in
center Cool 15 minutes; remove and cool on rack.

THE FILLING AND TOPPING
1-14 oz. can of condensed milk such as Eagle Brand
½ Cup water
3 egg yolks
1 t vanilla
1/2 C butter (1 stick)
1 1/3 c Pecans; chopped reserve 10 whole pecan halves for garnish.
1 ¾ c Angel flake coconut

Directions:
Cook the milk, eggs, and water over a double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add the vanilla and butter and whisk in until it is melted and smooth.
Add the chopped pecans and coconut.

CHOCOLATE FROSTING
1 stick or 1/2 Cup butter, softened
9 squares Baker's German's chocolate, melted and cooled
1 1/2 cups powdered sugar
1 tsp vanilla
1 1/2 TBS milk
for a richer chocolate flavor, add cocoa powder- or use more German's chocolate

Mix butter and chocolate in mixing bowl. Stir in powdered sugar.
Beat vanilla and milk until smooth and of spreading consistency.

Assembly:
Divide the filling evenly between the 3 cakes putting the 1st layer down, then spread the filling evenly. Repeat with the other layer.
Frost the side or top of the cake only. (Maybe--but make more, and you can frost everything)
For garnish you can place pecan halves around the top edge.

My friend Iris makes the best German Chocolate Cake ever. She says it's an African American traditional cake made and served at New Year's. I can't find any information on that tradition in the African American community, so I think it's only a tradition in her family. Iris hasn't shared her recipe. Some people keep family recipes within the family. The photo, though, is of Iris's German Chocolate Cake. It's always fabulous!