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German Chocolate Cake — A Classic Indulgence
Introduction
German Chocolate Cake is a masterpiece of textures and flavors: tender chocolate layers filled and topped with a luscious coconut-pecan frosting. Despite its name, this cake is not from Germany — but it is rich enough to win over chocolate lovers everywhere.
Origin and Cultural Significance
The cake traces back to 1852 when American chocolatier Samuel German developed a sweet baking chocolate for Baker’s Chocolate Company.
In 1957, a Texas homemaker shared the recipe in a newspaper, calling it German’s Chocolate Cake (later shortened). It quickly became a beloved American classic — especially for birthdays, holidays, and Southern celebrations.
Ingredients & Quantities
For the Chocolate Cake (12 servings)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (natural)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (room temp)
- ½ cup vegetable oil
- 2 large eggs (room temp)
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans (lightly toasted if desired)
Optional Additions
- ½ cup dark chocolate chips added to the batter for extra richness
- A pinch of cinnamon in the cake for warm flavor depth
- Toasted coconut flakes on top for texture
- Add caramel drizzle for a luxurious finish
Tips for Success
- Use room-temperature eggs and dairy for a smoother batter.
- Do not overmix — this keeps the cake fluffy.
- Hot coffee intensifies chocolate flavor without tasting like coffee.
- Let the frosting thicken fully before assembling.
- Chill the cake slightly before slicing for cleaner layers.
Instructions
Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until combined.
- Slowly pour in hot water/coffee and mix until smooth (batter will be thin).
- Divide evenly into pans.
- Bake 30–35 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to a rack to cool fully.
Coconut-Pecan Frosting
- Combine evaporated milk, sugar, egg yolks, and butter in a saucepan.
- Cook over medium heat, whisking constantly until thickened (8–12 minutes).
- Remove from heat; stir in vanilla, coconut, and pecans.
- Cool completely to a spreadable texture.
Assembly
- Place one cake layer on a platter and spread frosting on top.
- Add second layer and frost top generously.
- Optionally spread some around the sides, though tradition keeps sides bare.
Description
This cake is beautifully balanced — moist, chocolatey layers paired with a creamy, nutty, caramel-like frosting. Its rustic look and decadence make it a show-stopping dessert with soul and history.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~490 kcal |
| Carbohydrates | 62g |
| Protein | 6g |
| Fat | 26g |
| Saturated Fat | 14g |
| Fiber | 3g |
| Sugar | 45g |
| Sodium | 340mg |
(Varies with portion size and ingredient brands.)
Conclusion
German Chocolate Cake is more than a dessert — it’s a symbol of celebration, tradition, and rich American baking heritage. Each bite delivers comfort and elegance with a nostalgic touch.
Recommendation
Serve with:
- Vanilla ice cream
- Hot coffee or milk
- A sprinkle of toasted coconut for flair
Perfect for birthdays, holidays, and any time indulgence calls!
Embracing Healthful Indulgence
A slice of something special — shared with people you love — is nourishment for the heart. Enjoy this cake with joy, gratitude, and zero guilt. Life’s sweetest moments deserve to be celebrated!
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