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| German's Sweet Chocolate Cake By The Righteous Kitchen |
This cake has a back story. It is not a German cake; but rather named after Samuel German, who formulated the sweet dark chocolate, for Baker's Chocolate Company, in 1852.
Samuel German did not create the cake. However, his chocolate, Baker's German's Sweet Chocolate was used in the recipe.
In 1956, and more than one hundred years later, the first recipe was published in The Irving News Record. Summer German Chocolate Cake was submitted by Daisy Pearce, who got the recipe from her daughter.
The cake didn't become famous, until the following year, 1957. Lucy Clay's German's Chocolate Cake was featured as the "Recipe Of The Day", in The Dallas Morning News. With a larger audience, the cake grew in popularity.
This is what a lot of food bloggers, and anyone trying to make an impact on the socials will understand. Daisy Pearce had the recipe, a year earlier than Lucy Clay. Did Lucy Clay base her recipe off of Daisy?
It doesn't matter. What matters is Daisy's reach was limited to the reach of the newspaper that published her recipe. Lucy Clay had the advantage, in that, her publication was widespread.
I have a small reach. My ideas are great, and they help a multitude. I'm sure my ideas and recipes are being used by larger content creators, who have a broader reach. That's the way it goes. It's the way it's been, and will continue to be. It's kinda like, it's not what you know, it's who you know.
Be sure to make Florene's Vanilla Ice Cream and Jarrene's Hot Fudge Sauce, to get the party started!
GERMAN'S SWEET CHOCOLATE CAKE:
1 Package (4 oz) Baker's German's sweet chocolate
1/2 Cup water
4 Eggs, separated
2 Cups flour
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup butter, softened
2 Cups sugar
1 Teaspoon vanilla
1 Cup buttermilk
TO PREPARE GERMAN'S SWEET CHOCOLATE CAKE:
Heat oven to 350°F. Prepare 3 (9 inch) cake pans with parchment paper and crisco. In a sauce pan, over medium heat, melt chocolate with water. Beat egg whites, using a mixer, 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. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk. Add egg whites; stir gently until well blended. Pour into prepared pans. Bake 30 min. or until toothpick inserted in center comes out clean. Cool cakes completely. Frost layers with coconut frosting (reserving some frosting for top). Frost sides and top with chocolate frosting.
Heat oven to 350°F. Prepare 3 (9 inch) cake pans with parchment paper and crisco. In a sauce pan, over medium heat, melt chocolate with water. Beat egg whites, using a mixer, 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. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk. Add egg whites; stir gently until well blended. Pour into prepared pans. Bake 30 min. or until toothpick inserted in center comes out clean. Cool cakes completely. Frost layers with coconut frosting (reserving some frosting for top). Frost sides and top with chocolate frosting.
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COCONUT PECAN FILLING AND FROSTING:
1 1/2 Cups sugar
4 Egg yolks
1 (12 ounce) Can evaporated milk
1 1/2 Teaspoons vanilla
3/4 Cup butter
1 (7 ounce) Package flaked coconut
1 1/2 Cups pecans, chopped
1 1/2 Cups sugar
4 Egg yolks
1 (12 ounce) Can evaporated milk
1 1/2 Teaspoons vanilla
3/4 Cup butter
1 (7 ounce) Package flaked coconut
1 1/2 Cups pecans, chopped
TO PREPARE COCONUT PECAN FILLING AND FROSTING:
In a large saucepan, with the heat off; whisk sugar, egg yolks, evaporated milk, vanilla, and butter. Turn heat to medium high. Continue whisking for up to 12 minutes. The milk mixture will thicken and become golden brown, or a honey color. It is important to turn heat down, once it starts to boil, and let it become a rolling simmer, so you do not scold the mixture. Once the mixture thickens, turn off the heat. Stir pecans and coconut into frosting. Depending on how thick the milk mixture has become, it may not be necessary to add all the pecans or coconut. You want a smooth, spreadable frosting. Store in an airtight container, until ready to frost. Makes 4 1/4 cups frosting or filling. Enough to frost top and sides of 3 (8 or 9 inch) cake layers. Tops of 2 (9 x 13 inch) cakes. 36 cupcakes.
In a large saucepan, with the heat off; whisk sugar, egg yolks, evaporated milk, vanilla, and butter. Turn heat to medium high. Continue whisking for up to 12 minutes. The milk mixture will thicken and become golden brown, or a honey color. It is important to turn heat down, once it starts to boil, and let it become a rolling simmer, so you do not scold the mixture. Once the mixture thickens, turn off the heat. Stir pecans and coconut into frosting. Depending on how thick the milk mixture has become, it may not be necessary to add all the pecans or coconut. You want a smooth, spreadable frosting. Store in an airtight container, until ready to frost. Makes 4 1/4 cups frosting or filling. Enough to frost top and sides of 3 (8 or 9 inch) cake layers. Tops of 2 (9 x 13 inch) cakes. 36 cupcakes.
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CHOCOLATE BUTTERCREAM FROSTING:
1 1/2 Sticks butter, softened
1 1/2 Cups cocoa powder
5 1/3 Cups powdered sugar
Dash salt
2 Teaspoons vanilla
Up to 10 Tablespoons whole milk
TO PREPARE CHOCOLATE BUTTERCREAM FROSTING:
1 1/2 Cups cocoa powder
5 1/3 Cups powdered sugar
Dash salt
2 Teaspoons vanilla
Up to 10 Tablespoons whole milk
TO PREPARE CHOCOLATE BUTTERCREAM FROSTING:
Place softened butter in a mixing bowl. Sift cocoa powder, powdered sugar, and salt over mixing bowl. Using the wire whip attachment, mix on low. Add vanilla. If using a KitchenAid mixer, increase the mixing speed to 3. Add milk a few tablespoons at a time, until a smooth, spreadable consistency. Don't overmix, as this will cause air bubbles to form, in the frosting. Make 1 batch of frosting per each (8" or 9") cake layer. Store in an airtight container, until ready to use.
Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.
Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.
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