Not to be confused with the actual German Black Forest Cake, the name of this chocolate and coconut confection has nothing to do with the country, but rather a chocolate maker named Samuel German, who developed the dark baking chocolate used for this dessert. The first recorded recipe for German Chocolate Cake appeared in The Dallas Morning News on June 3, 1957, submitted by a local reader and homemaker. (Read more about the history of German Chocolate Cake here.) For our version, we bake the light cocoa-like cake in a 13-by-9-inch baking dish and cut it into 3 sections that are sandwiched with a sticky coconut filling. Once assembled, frost it with vanilla buttercream and serve for a special birthday or holiday gathering.
What to buy: Baker’s German’s Sweet Chocolate is a sweetened baking chocolate that’s a bit sweeter than semisweet, and can be found in the baking aisle of most grocery stores. Don’t confuse it with other Baker’s chocolate products, which can be bittersweet or unsweetened; make sure the box says German’s too.
Unsweetened coconut flakes have a great texture and really make this cake. Look for them in natural food stores or in the natural food aisle of most grocery stores.
Game plan: You’ll need to make the Vanilla Buttercream Frosting before you begin.
For the filling:
by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...
by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...