German Chocolate Cake was my grandmother’s signature dessert. Layers of sweet chocolate cake overflowed with rich carmely, coconut-pecan topping. (If it was your birthday, she’d bury a quarter wrapped in foil deep inside; you’d have to keep eating until you found it.)
Good thing it wasn’t my birthday and there wasn’t a lucky coin to find! This cake is incredibly sweet, decadent – and filling. The three cake layers are moist and dense without being firm. Four beaten egg whites folded into the batter give the cake a delicate and fluffy texture. The topping is…spoon-lickingly tasty. Here’s the recipe.
One aside… ever wonder about the origin of “German Chocolate”? I always figured it had roots in German cuisine or culture, but apparently it doesn’t at all! According to Joy of Baking.com, a guy named Samuel German concoted the sweet stuff with a blend of cocoa butter, chocolate liquor, sugar, and other flavorings. He wanted to make a chocolate eaiser for bakers to use than semi-sweet because the sugar would already be added.
This is why we love your blog, D! It’s delicious and informative!
German Chocolate cake has always been one of my favs too, but I’ve only ever made it with the Duncan Hines mix (gasp!)- so I’ll have to try out this excellent recipe!
p.s. We mentioned you on our blog 😉 Hope you don’t mind!
I am so mad I missed this!!! It looks incredible! How can you go wrong with coconut and pecans?
love your photos!!!!!!! it makes me want to go into the computer and grab a piece!!!!!! YUM havent had gcake in the longest time….probably is a good thing because I wouldn’t be able to eat just one piece!
Well Devo you know how I feel about chocolate…. but I have to say that photograph and your description makes me think twice…..