German Chocolate Cake

German chocolate cake is the popular term used for this ultra sweet milk chocolate cake with caramel icing embellished with pecans and coconut (among other favorite toppings and renditions). This cake however is not at all German as the name suggests. In fact, the only tie it has that is remotely German is the fact that the man who invented this rich, sweet flavor of chocolate was named German.

Sam German was an employee for Baker’s Chocolate back in 1852. It's thought he submitted his own variation of milk chocolate to be added to the companies line. The owners were so impressed with his creation that they named the spectacular variation after him, thus Baker’s German’s Chocolate.

While popular myth and urban legend dictate that German chocolate cake’s recipe was brought by German settlers to the Midwestern United States, it's more likely that an existing chocolate cake recipe was simply improved upon by incorporating the German’s chocolate instead of standard milk chocolate. For example: chocolate cake with pecans was a common dessert in the south where pecans are abundant. By the 1950’s, when the infamous Texan recipe was published in the local newspapers, the recipe was likely an old family recipe she had adapted with the German’s chocolate to make an entirely new flavor of cake.

Today there are hundreds of recipes available for German chocolate cake`, for any culinary skill level; boxed varieties are available on every grocery store shelf, and premium ingredients available to the experienced or adventurous baker. For the average person, a boxed cake is likely better q1uality than one that could be made from scratch, simply because, mass producers can buy premium grade flours and other ingredients at wholesale giving the consumer a high level of quality for the modest price. The part to really make from original ingredients is the frosting, as a mass produced frosting simply can’t compete with a fresh homemade creation. There are several recipes available in countless books, websites, and bakeries for all who are willing to put in their time and effort for the ultimate German chocolate cake.

7 Inch German Chocolate Cake
A grand tradition! Shredded coconut and toasted pecans form a filling between layers of moist chocolate cake. This decadent cake is then covered with a layer of rich chocolate buttercream and drizzled with more chocolate to really top off this masterpiece.7" Cake Serves 6-1010" Cake Serves 15-20PLEASE NOTE: Cakes may be personalized up to 25 characters. Enter your cake's message in the gift note section of the Shopping Cart.

German Chocolate Cake
Feeling hungry? You will be after you read this, because this German Chocolate Cake is the very definition of irresistible. It has 2 layers of dark, rich velvety cake, draped in creamy, luxurious German chocolate icing. It's also loaded with chewy coconut and completely surrounded by pecans. We'd love to tell you more, but we're going to go have a slice for ourselves. 3.75 lb, 9" cake. Serves 14.

German Chocolate Upside Down Cake
In a large bowl, mix German chocolate cake. Mix as indicated on back of box. In a long cake pan (sprayed with Pam), sprinkle coconut and pecans. Pour half of the cake batter over the coconut and pecans. Next, melt butter, powdered sugar and cream cheese. Pour mixture on top of cake mix. Finally pour remainder of cake batter on top of cream cheese mixture. Bake until done (use cake mix box as indicator of degree and time.) Read the complete recipe.

German Chocolate Cake
Three light chocolate layers seperated by a sensational buttery blend of coconut and pecans, topped with a thick fudge and more thick rich pecan coconut filling. 7" diameter. Please note: Sunday and Monday delivery not available.

German Chocolate Cake
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate/water mixture. Sift together dry ingredients and add alternately with buttermilk to chocolate mixture, beating until smooth after each addition. Fold in beaten egg whites. Pour into three layer pans, lined on the bottom with brown paper. Bake at 350 degrees F. for 30 to 40 minutes. Read the complete recipe.

Amazing German Chocolate Cake
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Read the complete recipe.