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

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Photo by Bhofack2 | Dreamstime.com
Photo by Bhofack2 | Dreamstime.com

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 | Dreamstime.com

Original Baker's German sweet chocolate cake

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

Ingredients

  • 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

Instructions

  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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