Library of Congress

Teachers

The Library of Congress > Teachers > Classroom Materials > Presentations and Activities > Immigration

Red German Chocolate Cake

America, North: American

I got tired of the same Old German Chocolate Cake served around holiday times and I revised this recipe a bit. My father's favorite cake was German Chocolate. My mother loved Red Velvet cake. This recipe combines both Red Velvet and German Chocolate recipes together. Sort of like the melting pot America is!

Ingredients

Cake recipe:

12 Tbs. Sweet German Chocolate or 1 4oz pkg.
1/2 cup boiling water
2 1/2 cups sifted SoftaSilk Cake Flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (unsalted)
1 cup light brown sugar (packed)
1 cup dark brown sugar (packed)
1/2 cup white sugar
4 medium egg yolks
1 tsp. Watkins Vanilla Nut Flavor or Watkins Vanilla Flavor
1 cup whole (not low fat) buttermilk
4 egg whites
1/4 tsp Wilton's red food coloring (no after taste detected with this brand)

Frosting Filling:

1 can condensed milk
4 egg yolks
1 tsp vanilla
2 Tbs. butter (unsalted)
1/2 can coconut (toasted with butter til golden brown) do not burn.
1/2 cup pieces of pecans (toasted til brown)

Creamy Frosting:

1 carton whipping cream (heavy)
1/2 tsp vanilla
3/4 box powdered sugar
1/3 stick cream cheese (8oz)
1/2 stick unsalted butter
1 package of coconut (toasted)

Preparation

Cream sugars with butter and shortening until creamy and fluffy. This will take 4-5 minutes beating on medium speed. Add vanilla. Switch to a wooden spoon. Add egg yolks one at a time mix well after each addition. In a large bowl, mix sifted flour, soda, and salt. Add water to the chocolate in a bowl. It will resemble chocolate water. Pour into oil and sugar mixture. Switch back to blender set at low speed and mix chocolate liquid into the oil and sugar mixture. Add flour alternately with buttermilk. Mix on low speed and mix well. It will become creamy and fluffy. This is the most important step to make the cake "melt in your mouth". Slow mixing is the key. Whip the whites in a separate chilled bowl with chilled beater blades. Fold the whites into the batter with a wooden spoon. Make sure not to over mix this step. Just fold well. Pour batter into 3 greased and floured 8" cake pans. Fill 2/3 full. Bake at 350 degrees in a preheated oven for 20-25 minutes. Try not to open the oven door. It will effect the temperature of the oven and adjusting the temperature will cause the cake either to fall or not bake properly in the middle and then you will have to adjust the oven temperature to avoid burning the cake on the edges and having the middle still soggy and not well done.
When the edges of the cake have slightly pulled away from the pan and turned a golden light brown, it is ready.
You may freeze the cakes until ready to use. I recommend freezing them before frosting them and then chilling the cake and additional 12-24 hours.



Frosting with Coconut and Pecans (Middle and Top):

In a small sauce pan, add milk and eggs. Cook on medium heat until thick. Add nuts, butter and coconut. Cook until thick and gooey. This will burn fairly easy so it requires your full undivided attention. No interruptions while making the filling. I learned the hard way!


Creamy Frosting (Sides of the cake):

Whip cream into peaks on high speed with a blender. In a separate bowl, cream sugar, cream cheese, and butter. Add vanilla. Slowly add whipped cream mixture. This frosting is for the sides of the cake only.

Putting it together:

Place one cake on a cake platter. Add 1/4 of the pecan frosting to the layer. Spread til smooth. Place the other cake on top and add another 1/4 cup of filling. Add the last layer and place the remainder of the frosting on the top of the cake. Spread the cream cheese frosting on the sides of the cake. Use the package of toasted coconut to cover the sides of the cake. You may also use toasted pecans as well.
Garnish the cake with bittersweet chocolate curls and fresh raspberries or marion berries.

dotted line