The not so German, German Chocolate Cake is an American creation. The recipe comes from a Texas homemaker, Mrs. Clay, whose cake recipe calling for German’s Sweet Chocolate was published in the Dallas Morning News in 1957.

German’s Sweet Chocolate was created in 1852 by Samuel German (an American baker of English descent) for Baker’s Chocolate Company. Originally the cake was called German’s Chocolate Cake, but eventually the ’s  was dropped from the name.

INGREDIENTS
Cake:
1 pkg (4 oz) Baker’s German sweet chocolate
½ cup water
1 tsp baking soda
¼ tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup buttermilk

Frosting:
4 egg yolks
1 can (12 oz) evaporated milk
1½ tsp vanilla
1½ cups sugar
¾ cup (1½  sticks) butter
1 pkg (about 2⅔ cups) coconut
1½ cups pecans, chopped

 DIRECTIONS
Cake: Preheat oven to 350º. Cover bottom of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable bowl on high for 1½ to 2 minutes, or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, betting well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gently fold into batter. Pour evenly into greased pans.

Bake for 30 minutes, or until toothpick inserted in centers come out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes; remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely.

Frosting: Beat egg yolks, milk and vanilla in large sauce pan with whisk until well blended; add sugar and butter.  Stirring constantly, bring to a boil over medium heat; cook 12 minutes or until thickened and golden brown. Remove from heat; add coconut and nuts. Mix well and cool. (We often use a double batch of frosting!)

Spread filling and frosting between layers and onto top of cake. Makes 16 servings.

NOTE: If using a box cake mix, prepare according to directions, but substitute melted butter for oil, increasing the amount by ½ cup. Substitute milk for water and reduce amount by ¼ cup. Add 2 extra eggs.

Cake:
1 lb european unsalted butter
1 lb sugar
1 lb eggs (9 large eggs)
1 lb cake flour
1⁄2 tsp salt
1 tsp vanilla

Glaze:
1 tsp orange (or lemon) zest
21⁄2 tbsp orange (or lemon) juice
6 oz confectioner’s sugar
pinch of salt

Cake:
Let butter come to room temperature (65º to 70º). Butter 2 loaf pans (or one tube pan) and coat with flour. Cream butter and sugar on medium for 5 minutes. Turn speed to slow and add eggs, one at a time (allow about 20 seconds for each egg to fully integrate). Add 1⁄3 of the flour to the mixture. Once fully integrated add remaining flour in two installments. After all flour is integrated, scrape down bowl and beat on medium for 30 seconds. Place 1lb of batter in each of the loaf pans. Bake at 350º for approximately 1 hour (until interior temperature of the cake reaches 210º) Cool in pan for 10 minutes. De-pan and return to rack for an additional 10 minutes.

Glaze:
Combine orange zest and juice. Slowly incorporate confectionerʼs sugar and salt. Pour over cake and let sit for 30 minutes.

1 cup semi-sweet chocolate chips
1 1⁄2 cubes butter
3 eggs, yolks & whites
4 egg yolks
1 1⁄2 cups confectioner’s sugar
1⁄2 cup flour
butter
sugar

Allow all ingredients to come to room temperature before starting.

Combine chocolate chips and butter in a glass mixing bowl and melt in microwave or on stove top. Allow mixture to come to room temp (do not cool in refrigerator—can be made a few hours ahead). With an electric mixer, mix eggs and confectioners sugar until frothy. Add chocolate mixture and flour; mix until well-blended.

Generously rub eight ramekins with butter and coat with granulated sugar. Fill ramekins 1⁄2 full with mixture. Place on a cookie sheet in a 425º oven (convection) and bake for 10-16 (13) minutes. Cakes are done when they begin to puff, edges are somewhat firm and the middle is still shiny. Use a knife around the edges to loosen cake. Cover with a plate, invert and remove ramekin. Serve immediately with ice cream.

Cake:
1 cup oil
1 3⁄4 cups sugar
2 eggs
4 generous tbsp cocoa
1⁄2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1⁄2 cups flour
1 tsp vanilla
1⁄2 cup sour milk (or 1⁄2 tsp vinegar and enough milk to make 1⁄2 cup)
2 cups grated zucchini

Topping:
3⁄4 cup brown sugar
3⁄4 cup chocolate chips
3⁄4 cup nuts

Mix all cake ingredients; pour into a greased 9X13 pan. Sprinkle with topping. Bake at 350º for 40-45 minutes.