Family German Chocolate Cake

 Instructions & Method:

🍫 Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two 9-inch pans for thicker layers).
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until combined.
4. Carefully add hot water (or coffee). Mix until the batter is smooth – it will be thin, but that’s perfect.
5. Divide batter evenly among the prepared pans.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

🥥 Make the Coconut-Pecan Frosting:

1. In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
2. Stir constantly until thickened and golden – about 10–12 minutes.
3. Remove from heat. Stir in vanilla, then fold in coconut and pecans.
4. Let the frosting cool to room temperature. It will thicken as it cools.

🎂 Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting on top.
2. Repeat with the second and third layers, frosting only the tops (not the sides, traditionally).
3. Optional: Garnish with extra pecans or toasted coconut.

 The History & Formation of German Chocolate Cake:

Despite the name, this cake is not German. It actually originated in the United States, and was named after Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. The recipe we know today was popularized in 1957 when a Texas homemaker sent it to a newspaper using “Baker’s German’s Sweet Chocolate.”

Soon, food companies picked up the recipe, and it became a nationwide sensation. Over time, the possessive “German’s” was dropped, leaving us with German Chocolate Cake—a uniquely American classic.