### **German Chocolate Cake: Introduction and History**
Despite its name, **German Chocolate Cake** is not actually German! It was created in the United States and is named after Sam German, who developed a type of sweet baking chocolate for the Baker’s Chocolate Company in 1852. The cake gained popularity in 1957 when a Texas homemaker submitted her recipe using “German’s Sweet Chocolate” to a Dallas newspaper, and the cake became an American classic.
This cake is known for its rich layers of moist chocolate cake, topped and filled with a decadent, sticky coconut-pecan frosting. It’s a must-try for those who love the combination of chocolate and caramel-like flavors, with the added crunch of pecans and coconut.
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### **Ingredients for German Chocolate Cake**
#### **For the Cake:**
– 2 cups all-purpose flour
– 1 3/4 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
#### **For the Coconut-Pecan Frosting:**
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 egg yolks, beaten
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/2 cups shredded sweetened coconut
– 1 cup chopped pecans
#### **For Chocolate Frosting (optional for sides):**
– 1/2 cup unsalted butter (softened)
– 2/3 cup cocoa powder
– 3 cups powdered sugar
– 1/3 cup milk
– 1 teaspoon vanilla extract
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### **Step-by-Step Instructions**
#### **For the Cake:**
1. **Preheat Oven**: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Prepare Dry Ingredients**: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. **Mix Wet Ingredients**: Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
4. **Add Boiling Water**: Stir in the boiling water (the batter will be thin). Divide the batter evenly between the prepared pans.
5. **Bake**: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove and transfer to wire racks to cool completely.
#### **For the Coconut-Pecan Frosting:**
1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened and golden brown.
2. Remove from heat and stir in vanilla, coconut, and pecans. Cool until it thickens enough to spread.
#### **For the Optional Chocolate Frosting:**
1. Beat the butter and cocoa powder together until smooth.
2. Gradually add powdered sugar and milk, beating until you reach a smooth, spreadable consistency. Stir in the vanilla extract.
#### **Assemble the Cake:**
1. Place one layer of the cake on a serving plate and spread the coconut-pecan frosting evenly over the top.
2. Place the second layer on top and spread more coconut-pecan frosting on top.
3. If using, frost the sides of the cake with the chocolate frosting for an extra layer of richness.
4. Garnish with extra coconut or pecans if desired.
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### **Tips for Making German Chocolate Cake**
1. **Room Temperature Ingredients**: Ensure your eggs, milk, and butter are at room temperature for smoother mixing.
2. **Use Sweetened Coconut**: For the authentic taste, use sweetened shredded coconut for the frosting.
3. **Do Not Overcook Frosting**: Cook the coconut-pecan frosting just until it thickens. Overcooking can make it too hard to spread.
4. **Make Ahead**: You can make the frosting a day ahead and store it in the fridge. Just bring it to room temperature before spreading.
5. **For a Moist Cake**: Adding boiling water to the batter creates a moist and tender crumb, so don’t skip this step!
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### **Benefits of German Chocolate Cake**
– **Mood Booster**: Like all chocolate desserts, German Chocolate Cake can provide a satisfying dose of comfort, making it great for celebrations or as a treat.
– **Rich in Protein**: The eggs, milk, and nuts in this cake contribute to its protein content, especially with the pecans in the frosting.
– **Energy Boost**: A slice of this rich cake provides an energy boost due to its sugar and carbohydrate content, making it a good choice for indulging during special occasions.
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### **Calories Per Serving:**
A standard slice of **German Chocolate Cake** (with frosting) contains approximately **500-600 calories**, depending on the size of the slice and how much frosting is used. Here’s a basic breakdown:
– Protein: 6-8g
– Fat: 25-30g
– Carbohydrates: 60-70g
You can reduce the calorie count by using lower-fat milk or reducing the sugar in the frosting.
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This **German Chocolate Cake** is the ultimate dessert for chocolate and coconut lovers, delivering a rich, flavorful experience in every bite! Whether for a birthday, holiday, or just because, it’s bound to impress!