The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. I know not to tamper with any ingredient that affects the structure of the cake such as sugar, but this recipe seems quite high in sugar when I compare it to the amount of flour (and compared to other recipes I use which are often about 1c flour to 1/2c sugar).
Maybe it’s tinged with relief that I’m not the one behind the stove for once, maybe it’s because I wholly understand what a big effort cooking can be, or maybe it’s just because you’re an awesome cook whether you believe it or not, but if you bake me a chocolate cake, I want to hug you.
After German Sweet Chocolate Cake” showed up in the food section of the June 3, 1957 issue of The Dallas Morning News (TX) — the food editor ran a correction two days later, directing to use half the amount of chocolate (four ounces rather than eight ounces) — its renown quickly soared, not only in the Lone Star State, but nationwide.
Melt chocolate and butter together in a heatproof bowl set over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl); alternatively, melt chocolate and butter together in a heatproof bowl in the microwave, stirring after every 20 second-interval.
If you don’t have them and fancy making layer cakes now and again, the two things that will improve the look of your cakes the most are these little beauties; an Angled Palette Knife (about £4 on Amazon) and a Cake Side Scraper (about £2 on Amazon).
