Indulge in the rich and delightful world of German Chocolate Cake, a heavenly treat that has won the hearts of many, including Joyce Platfoot’s husband, who considers it his absolute favorite. This cake is so special that most people can’t resist asking for a second slice! Hailing from Wapakoneta, Ohio, Joyce cherishes the joy of sharing this exquisite dessert with her loved ones.
INGREDIENTS:
- 4 ounces German sweet chocolate, chopped
- ½ cup water
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
FROSTING:
- 1½ cups sugar
- 1½ cups evaporated milk
- ¾ cup butter
- 5 egg yolks, beaten
- 2 cups flaked coconut
- 1½ cups chopped pecans
- 1½ teaspoons vanilla extract
ICING:
- 1 teaspoon shortening
- 2 ounces semisweet chocolate
PREPARATIONS:
- Line three greased 9-inch round baking pans with waxed paper and grease the waxed paper.
- In a small saucepan, melt the chopped German sweet chocolate with water over low heat; allow it to cool.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then blend in the melted chocolate and vanilla extract.
- Combine the cake flour, baking soda, and salt, and add the dry mixture to the creamed mixture alternately with buttermilk, beating well after each addition.
- In a separate bowl with clean beaters, beat the egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture and then fold in the remaining whites.
- Pour the batter into the prepared pans and bake at 350°F for 24-28 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool for 10 minutes before removing them from the pans to wire racks to cool completely.
YIELD: Makes 12 servings
PREP TIME: 30 minutes (+ cooling)
BAKE TIME: 30 minutes
SPECIAL INSTRUCTIONS AND TIPS:
- Tip 1: For a nut-free version, you can omit the chopped pecans from the frosting.
- Tip 2: To make the frosting thicker and easier to spread, allow it to cool sufficiently before layering it between the cake layers.
- Tip 3: Decorate the top of the cake with additional coconut flakes or pecan halves for an elegant finishing touch.
In conclusion, German Chocolate Cake is an enchanting dessert that has captivated the hearts and taste buds of many, making it a favorite indulgence for Joyce Platfoot’s husband and countless others. This cake stands out as a true masterpiece, blending the velvety richness of German sweet chocolate with the nutty goodness of coconut and pecans. The result is a symphony of flavors that will leave you craving more.
The cake’s origins date back to 1957 when an anonymous Dallas homemaker submitted the recipe to a newspaper. The star ingredient, German’s Sweet Chocolate, produced by Baker’s Chocolate Company, soon garnered widespread attention and popularity. Ever since then, this delightful dessert has become a symbol of indulgence and a testament to the joy of sharing delicious treats with loved ones.
The cake-making process is a labor of love, with the layers baked to perfection and the rich frosting creating a luscious and decadent filling. Each slice reveals the harmonious blend of textures and flavors, from the moist cake layers to the creamy coconut-pecan frosting that brings a delightful crunch.
As you savor a slice of German Chocolate Cake, you become part of a timeless tradition, embracing the joy of indulgence and the pleasure of sharing good food with family and friends. It’s a dessert that elevates any occasion, adding a touch of elegance and delight to every gathering.
With its irresistible charm and heavenly taste, German Chocolate Cake has secured its place as a beloved classic, a testament to the beauty of well-crafted recipes and the joy they bring to our lives. Celebrate the sweetness of life with this delightful cake, and let each bite be a moment of sheer bliss.
