GERMAN CHOCOLATE CAKE - How to make GERMAN CHOCOLATE FROSTING

GERMAN CHOCOLATE CAKE recipe appeared in the Dallas Morning News as "Recipe of the Day" back on June 3, 1975. This year and month marks the 60th anniversary of the GERMAN CHOCOLATE CAKE...although, it is not from Germany!! In 1852 Sam German created the mild dark baking chocolate bar for Baker's Chocolate Company. Today, Deronda is using Baker's German's sweet chocolate baking bar, and the recipe on the Baker's box to create this GERMAN CHOCOLATE CAKE!! Recipes below by clicking on SHOW MORE...

BAKER'S GERMAN CHOCOLATE CAKE

Lightly grease and flour a 13" by 9" baking pan. Set aside.

Preheat oven to 350 degrees F.

• 1 cup whole buttermilk
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1- 1/2 cups sugar
• 2 cups all-purpose flour (use 1/2 cup to mix baking soda and salt in)
• 3/4 cup butter, cubed
• 1 teaspoon vanilla
• 1 pkg. (4 oz.) Baker's German's sweet chocolate, separated into squares
• 3 eggs

1. In a small sauce pan, over medium-low heat, melt the butter and chocolate. Remove from heat. Use microwave to melt butter and chocolate, if desire.
2. Add sugar to melted chocolate mixture. With a hand mixer, on medium speed, beat until smooth. About 1 minute. Beat in one egg at a time. Add vanilla extract and beat until well blended.
3. Remove 1/2 cup of flour to small mixing bowl. Add baking soda and salt. Whisk until well blended. Add to chocolate cake mixture and beat until smooth. Alternate the remaining flour with buttermilk (about 1/3 at a time) to the cake mixture while continuing to beat. Cake batter will be thick in texture.
4. Pour batter into prepared baking pan. Bake for 50 minutes, or until a toothpick inserted into the thickest part of cake come out clean. If the toothpick come out with cake batter attached bake cake an additional 3-5 minutes.
5. Allow cake to cool on cooling rack.

COCONUT PECAN FROSTING:

• 2-2/3 cups sweetened coconut flakes
• 1 can (12 oz.) evaporated milk
• 1-1/2 teaspoon vanilla
• 3/4 cups butter or margarine
• 1-1/2 cups sugar
• 1-1/2 cups pecan, chopped
• 4 egg yokes

1. Whisk egg yokes, milk, and vanilla, in a 2-quart sauce pan, until well blended. Add sugar and butter; cook over medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
2. Add in pecans and coconut. Cool until desired spreading consistency.

Note: Makes enough to frost top and sides of 3 (8- or 9- inch) cake layers, or to frost the top of a 13" by 9" cake, or will frost 36 cupcakes.

ENJOY your homemade GERMAN CHOCOLATE CAKE & FROSTING!!