Traditional German Chocolate Cake

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It’s Actually German’s Chocolate Cake…Did you Know that?

Last week we offered up a twist on classic German chocolate Cake.  We received feedback requesting a more traditional German Chocolate Cake recipe.  So we went right to the horse’s mouth and present to you Kraft’s Original Baker’s German’s Sweet Chocolate Cake recipe.

Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Sam German developed a brand of dark baking chocolate for the American Baker’s Chocolate Company. The product, Baker’s German’s Sweet Chocolate, was named in honor of him.

In 1957, the original recipe for “German’s Chocolate Cake” was sent by a Dallas, Texas, homemaker to a local newspaper. This recipe used the baking chocolate introduced 105 years prior and became quite popular. General Foods, which owned the Baker’s brand at the time, took notice and distributed the cake recipe to other newspapers in the country. Sales of Baker’s Chocolate are said to have increased by as much as 73% and the cake would become a national staple. The possessive form (German’s) was dropped in subsequent publications, forming the “German Chocolate Cake” identity we know today and giving the false impression of a German origin.

Rich, gooey and for us, just what the Chocolate Gods ordered on this winter weekend.

Original BAKER’S GERMAN’S Sweet Chocolate Cake


1 package (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

½ cup water

4  eggs, separated

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup butter, softened

2 cups sugar

1 teaspoon vanilla

1 cup buttermilk

 Coconut-Pecan Filling and Frosting


4 egg yolks

1 can (12 oz.) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup butter or margarine

1 package (7 oz.) sweetened flaked coconut (2 2/3 cups)

1-1/2 cups chopped Pecans



Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and nuts; mix well. Cool to desired spreading consistency.

NOTE:  Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13 x 9-inch) cakes or 36 cupcakes.


Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high-speed 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 after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

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