German’s Sweet Chocolate



German’s Sweet Chocolate

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German's®  Sweet Chocolate is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852. He thought this type of chocolate would be convenient for bakers as the sugar is already added to it. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. Baker's® sells this chocolate which can be found on the baking isle of most grocery stores.

The most famous recipe containing German's®  Sweet Chocolate is German Chocolate Cake. This cake is very rich and consists of three layers of moist chocolate cake with a rich, sweet, gooey caramel flavored frosting, laced with coconut and pecans, in between. A German Chocolate Cake leaves its sides bare, so we can see both the frosting and the layers of chocolate cake.

So what is the history of the German Chocolate Cake? Its origin is hard to pinpoint, but we do know it is all American. Richard Sax in Classic Home Desserts says this cake was being made in the 1920's and eventually became popular nationwide after a recipe appeared in a 1957 food column of a Dallas newspaper. While the name "German" Chocolate Cake seems to suggest a tie to Germany, the name refers to the type of chocolate used in the cake which, in turn, is named after Samuel German. It was originally printed as “German’s Chocolate Cake”. The ‘s was dropped somewhere along the way.

Original BAKER'S GERMAN'S Sweet Chocolate Cake

This recipe/cake, though delicious, is NOT of German origin. The chocolate, with which it is made, was named after Samuel German, who worked for the Baker’s Chocolate Company.

1 pkg. (4 oz.) BAKER'S GERMAN'S

Sweet Chocolate

1/2 cup  water

4 eggs, separated

2 cups  flour

1 tsp. baking soda

1/4 tsp.  salt

1 cup butter, softened

2 cups  sugar

1 tsp. vanilla

1 cup  buttermilk

Coconut-Pecan Filling and Frosting (below)

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Filling and Frosting

4 egg yolks

1 can  (12 oz.) evaporated milk

1-1/2 tsp. vanilla

1-1/2 cups  sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 pkg. (7 oz.) coconut flakes (2-2/3 cups)

1-1/2 cups chopped Pecans

BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. ADD coconut and pecans; mix well. Cool to room temperature and desired spreading consistency.

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