German chocolate cake is my all time favorite. I can remember when my mother would make the icing, the delicious smell would lure me to the kitchen in hopes of licking the spoon. This cake is good any time of the year with an ice-cold glass of milk.
Did you know that the first published recipe for German’s Chocolate Cake showed up in a Dallas newspaper in 1957. It came from a Texas homemaker and quickly gained popularity.
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup sour cream
- 4 large eggs
- 4 ounces sweet baking chocolate, melted
- 1/2 cup milk
- 3/4 teaspoon vanilla extract
Grease and flour two 8-inch square baking pans.
In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low-speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350 degree oven for about 35 minutes. Cool completely.
- 3/4 cup evaporated milk
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup butter
- 1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
- 1 cup chopped pecans
In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.
When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping – putting icing on the sides is optional, but my goodness the icing is so delicious, how can you resist! Sometime I make this cake in 3 layers.