The Main Ingredient for German Chocolate Cake
When you see the words German Chocolate, you may naturally think of chocolate that is made in Germany; however, there is a more famous type of German chocolate. This form of German chocolate is dark, but sweeter than semisweet.
German chocolate is the predecessor to bittersweet chocolate, but it has no connection to the country of Germany. It was developed in1852, by an Englishman named Sam German, for the Baker's Chocolate brand. German's chocolate is quite similar to a milk chocolate, but it is sweeter than regular baking chocolate. Of course, the country of Germany also produces some fantastic chocolate too.
Over 100 years later, German chocolate reached its peak of popularity in 1957, as a recipe for a chocolate cake was sent by a homemaker in Dallas, Texas to a newspaper. The key ingredients of the cake are sweet baking chocolate, coconut and pecans. The cake recipe used Baker's German's Sweet Chocolate. The recipe for the chocolate cake had an immediate and enthusiastic response from the general public and requests for German's chocolate bar were so heavy that General Foods, who owned Baker's Chocolate, decided to send photos of the cake to newspapers all around the country.
The recipe for the cake had the same response everywhere and sales for German chocolate went through the roof, jumping up by 73 percent. German chocolate cake is still a very popular item in bakeries across the country and a mix for the cake is on the grocery shelves too. Food manufacturers currently turn out mixes for the sweet chocolate- buttermilk cake and coconut-pecan topping, as well as dozens of spin-off products, including German chocolate pies, brownies, sheet cakes and cheesecakes.
- 1/2 cup of German sweet chocolate
- 1/2 cup of boiling water
- 1 cup of butter
- 1 cup of sugar or artificial sweetener
- 4 egg yolks
- 4 egg whites, stiffly beaten
- 1 teaspoon of vanilla
- 2 1/2 cups of flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- Melt the German chocolate in boiling water.
- Cream the butter and sugar (or sweetener) until it is fluffy, then add the egg yolks, vanilla and chocolate.
- Add the dry ingredients of the flour, baking soda and salt alternately, with the buttermilk.
- Fold in the egg whites.
- Pour the mixture into three pans, which should be lined on the bottoms with wax paper. Bake the cake at 400 degrees F for 30 to 35 minutes.
- Frost the tops with coconut pecan frosting, leaving the sides unfrosted.