German chocolate cake is not German, it’s Texan
It may surprise you to learn that German Chocolate Cake is not actually German. It is still very much chocolate and very much cake. But it’s also Texan.
Pecans aren’t historically found in the German diet, but Texans sure love them. Buttermilk — which is mixed with chocolate in the cake — is also a Southern staple. As it turns out, the cake is a wholly American creation, not brought to us by German immigrants.
Researching the origins of the cake took us back to a recipe that ran in The Dallas Morning News in June 1957 called German Sweet Chocolate Cake.
Mrs. George Clay of Southeast Dallas submitted her recipe to the food pages of the newspaper — Julie Benell’s Recipe of the Day column — using Baker’s German’s Sweet Chocolate, which still exists today. It was called “German’s” chocolate after Samuel German, who invented the sweetened chocolate while working for Baker’s Chocolate, which then was owned by General Foods. (It’s now owned by Kraft.) This chocolate includes sugar, which provides a shortcut for bakers.
According to What’s Cooking America, the 1957 recipe was picked up by other newspapers across the country, and sales of Baker’s chocolate soared along with the popularity of the cake.
Confusion about the origins of the cake have persisted. In 1963, according to a story in The Dallas Morning News, even President Lyndon B. Johnson served the cake at his Johnson City ranch for a luncheon with German Chancellor Ludwig Erhard. We can’t seem to find any reports on whether Chancellor Erhard liked the cake, or if he realized it was erroneously made in honor of his home country.
So, what is German sweet chocolate cake? It’s usually three layers (sometimes two) of chocolate cake made with melted sweetened chocolate and buttermilk, topped with a custard-y frosting of eggs and sugar mixed with coconut and pecans. The frosting is also sandwiched in between the layers.
It’s decadent, sweet and chocolatey.
Plano (Texas) recipe developer and frequent Dallas Morning News contributor Rebecca White tested the original recipe for us, in addition to the recipe we ran in ’63 from the Johnson City ranch, which was slightly different.
White combined what she thought were the best elements of each recipe into one modernized version, which we’ve included.
The original version used shortening in the cake, while the Johnson City version used butter. White liked the shortening flavor and texture better. For the frosting, the Johnson City version used evaporated milk instead of whipping cream. White preferred the milk to the cream because it gave the frosting a thicker, more custard-y feel.
Make cake: Preheat oven to 350 degrees.
Combine flour, salt and baking soda in a bowl.
In a double boiler or microwave, melt the chocolate and let cool.
With an electric mixer using a paddle attachment, cream shortening and sugar until fluffy, about 2 to 3 minutes. Continue mixing, then add egg yolks one at a time. Once eggs are incorporated, add the melted chocolate.
In multiple batches, add dry ingredients to chocolate mixture, alternating with the buttermilk. Once combined, add vanilla.
Place egg whites in a separate bowl and whip on high speed with electric mixer until stiff peaks form, about 3 to 4 minutes.
Gently fold egg whites into cake batter.
Pour mixture into three greased (8- or 9-inch) layer cake pans. Bake in preheated oven 30 to 35 minutes.
Remove cakes from oven and let cool 15 minutes. Turn out cakes onto cooling racks for further cooling.
Prepare coconut pecan frosting: Place evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Warm over medium heat until butter melts, stirring occasionally. Bring to a simmer and cook until thickened, about 12 minutes.
Pour mixture into a bowl. Add coconut flakes and pecans. With an electric mixer using a paddle attachment, beat until frosting is thick enough to spread.
Once cake layers are completely cooled, add a generous layer of coconut pecan frosting to top of one cake. Top with an additional layer of cake. Continue this step until all cake and frosting is used.
Tribune Content Agency