How to make the original Baker’s German sweet chocolate cake (1961)

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Show off a little! Do something new with the one and only Baker’s Sweet Chocolate

Baker’s German’s sweet chocolate cake quickly became one of the most famous chocolate cakes in America. Here’s a retro recipe from the ’60s so you can make the original version!

How to make the original Baker's German sweet chocolate cake (1961)

Baker’s German sweet chocolate cake & coconut-pecan frosting recipes

Photo by Bhofack2 |

Original Baker's German sweet chocolate cake

Yield: 20
Prep Time: 25 minutes
Cook Time: 47 minutes
Total Time: 1 hour 12 minutes


  • 1 package Baker's German Sweet Chocolate
  • 1/2 cup boiling water
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 2-1/2 cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 4 egg whites
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/4 pound butter or margarine
  • 1 teaspoon vanilla
  • 1-1/3 cups Baker's Angel Flake coconut


  1. Melt Baker's German sweet chocolate in the 1/2 cup of boiling water.
  2. Cool.
  3. Cream butter and sugar until light and fluffy.
  4. Add 4 egg yolks, one at a time, beating after each.
  5. Add vanilla and melted chocolate. Mix until blended.
  6. Sift together sifted cake flour, baking soda, and salt.
  7. Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk.
  8. Fold in egg whites, stiffly beaten.
  9. Pour batter into the three 9-inch layer pans, lined on bottoms with paper.
  10. Bake in 350 (F) (moderate) oven for 30 to 35 minutes.
  11. While the cake is cooking, start to make the frosting.
  12. Combine in a saucepan evaporated milk, sugar, egg yolks, butter or margarine, and vanilla.
  13. Cook over medium heat, stirring constantly until thickened, about 12 minutes.
  14. Remove from heat.
  15. Add 1-1/3 cups Angel Flake coconut and 1 cup chopped pecans.
  16. Beat until cool and of spreading consistency.
  17. Cool cake, then frost between cake layers and top with the coconut-pecan frosting.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 105mgSodium: 313mgCarbohydrates: 50gFiber: 2gSugar: 37gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: Baker’s easy one-bowl German sweet chocolate brownies (1997)

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Comments on this story

2 Responses

  1. Hello, my mother baked from her Betty Crocker cookbook for years. I am looking for the fudge that is not in a light color. It is made from real cocoa and has nuts in it and has to be refrigerated and I remember there being butter on the bottom but they were not 3 cups of sugar only one and a half. Can you please find that recipe for me? I am asking is because I have been diagnosed with cancer and would like to pass on these recipes to my granddaughter and my kids. I have been disabled for years since 2001 before the towers went down so I won’t be here long I will be ascending to heaven God willing that they really use your help on this fudge recipe she will not give it to me my sister I believe the back of it is on the Marshmallow cream jars

    1. I am trying to locate it for you – but maybe someone else here will have an idea, too. :-)

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