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German Chocolate Cake Recipe



german recipe


Where did the German Chocolate Cake gain its fame?


Here is a history, and a recipe for the famous German Chocolate Cake.

Chinese food originated in China. Italian food originated in Italy. German Chocolate Cake originated in Germany….right? WRONG!!!


The idea that German Chocolate Cake was brought to America by German immigrants is simply a myth. This fabulous cake was originated right here in the good ole USA. It actually got its name from an American — Sam German who in 1852 created the mild dark baking chocolate bar for Baker’s Chocolate Company. The product’s original name was “Baker’s German’s Sweet Chocolate.” The apostrophe and the “s” were eventually dropped, leaving the assumption for many that the name implies the origin country of the chocolate.


In 1957, the first published recipe for the German chocolate cake appeared in a Dallas newspaper. It was developed by a homemaker in Texas and soon became popular all over America. Truth be told, the Germans probably love it, too!


Baker’s Original German Sweet Chocolate Cake:


1 pkg. (4 oz.) Baker’s German sweet chocolate
1/2 cup boiling water
1 cup (2 sticks) butter or margarine
2 cups sugar
4 eggs, separated
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

Coconut-Pecan frosting (recipe follows)


Melt chocolate in water, 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 F. for 30 minutes or until cake springs bake when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Frost cake.



Combine 1-1/2 cups (12 fl. oz.) evaporated milk, 1-1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter or margarine and 1-1/2 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups shredded coconut and 1-1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups.