Hershey's German Chocolate Cake

Hershey's German Chocolate Cake Recipe - Delicious Dessert Made with Cocoa, Pecans, and Coconut Pecan Frosting

Region / culture: Germany | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Indulge in the rich and decadent flavors of Hershey's German Chocolate Cake. This classic recipe features layers of moist chocolate cake filled with a luscious coconut pecan frosting. Perfect for any special occasion or simply as a delicious treat for yourself.

History

German Chocolate Cake is actually not German at all, but rather named after Samuel German, the creator of Baker's German's Sweet Chocolate. The recipe for German Chocolate Cake was first published in a Dallas newspaper in 1957 and quickly gained popularity across the United States.

Ingredients

Chocolate Cake

0.25 cup of Hershey's cocoa
0.5 cup of boiling water
1 cup plus 3 tbsp of softened butter or margarine
2.25 cup of sugar
1 tsp of vanilla extract
4 eggs
2 cup of all-purpose flour
1 tsp of baking soda
0.5 tsp of salt
1 cup of buttermilk or sour milk
Optional pecan halves
coconut pecan frosting (recipe follows)

Coconut Pecan Frosting

1 can (14 oz (397 g)) of sweetened condensed milk (not evaporated milk)
3 slightly beaten egg yolks
0.5 cup (1 stick) of butter or margarine
1 tsp of vanilla extract
1.33 cup of mounds sweetened coconut flakes
1 cup of chopped pecans

How to prepare

Heat the oven to 350°F (177°C).
Grease and flour three 9-inch round baking pans.
Stir together cocoa and water in a small bowl until smooth; set aside.
Beat butter, sugar, and vanilla in a large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir together flour, baking soda, and salt; add to the butter mixture alternately with the chocolate mixture and buttermilk, beating just enough to blend.
Pour the batter into the prepared pans.
Bake for 25 to 30 minutes or until the top springs back when lightly touched.
Cool for 5 minutes; remove from pans to wire racks.
Cool completely.
Prepare the coconut pecan frosting; spread between layers and over the top.

Coconut pecan frosting

Stir together sweetened condensed milk, egg yolks, and butter in a medium saucepan.
Cook over low heat, stirring constantly, until the mixture is thickened and bubbly.
Remove from heat; stir in vanilla, coconut, and pecans.
Cool to room temperature.

Variations

Add a layer of chocolate ganache between the cake layers for an extra decadent touch.
Substitute the pecans in the frosting with walnuts or almonds for a different flavor profile.
Drizzle caramel sauce over the top of the cake for a sweet and gooey finish.

Cooking Tips & Tricks

Be sure to properly grease and flour your baking pans to prevent the cake from sticking.

- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.

- For a more intense chocolate flavor, use Hershey's Special Dark cocoa powder in the cake batter.

- Toast the pecans before adding them to the frosting for a nuttier flavor.

Serving Suggestions

Serve Hershey's German Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cooking Techniques

Use room temperature ingredients for the cake batter to ensure a smooth and even texture.

- Fold the dry ingredients into the wet ingredients gently to avoid overmixing the batter.

- Use a toothpick to test the doneness of the cake layers - if it comes out clean, the cakes are ready.

Ingredient Substitutions

You can use unsweetened cocoa powder instead of Hershey's cocoa for a more intense chocolate flavor.

- Substitute buttermilk for the sour milk in the cake batter.

- Use chopped almonds or hazelnuts instead of pecans in the frosting.

Make Ahead Tips

You can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. The frosting can also be made ahead of time and refrigerated until ready to use.

Presentation Ideas

Decorate the top of the cake with additional pecan halves or chocolate shavings for an elegant touch. You can also sprinkle toasted coconut flakes over the frosting for added texture.

Pairing Recommendations

Serve Hershey's German Chocolate Cake with a hot cup of coffee or a glass of cold milk for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Hershey's German Chocolate Cake contains approximately 350 calories.

Carbohydrates

Each serving of Hershey's German Chocolate Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Hershey's German Chocolate Cake contains approximately 20 grams of fat.

Proteins

Each serving of Hershey's German Chocolate Cake contains approximately 5 grams of protein.

Vitamins and minerals

Hershey's German Chocolate Cake is a good source of iron and calcium.

Alergens

This recipe contains eggs, milk, and nuts.

Summary

Hershey's German Chocolate Cake is a delicious dessert that is rich in carbohydrates and fats. It also provides a good amount of protein, iron, and calcium.

Summary

Hershey's German Chocolate Cake is a classic dessert that is sure to impress. With its rich chocolate cake layers and creamy coconut pecan frosting, this recipe is perfect for any special occasion or celebration. Enjoy a slice of this indulgent cake with a cup of coffee or a glass of milk for a truly satisfying treat.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Hershey's German Chocolate Cake. It was a warm summer day, and I was rummaging through an old box of recipe cards that belonged to my mother. As I sorted through the cards, I came across a faded, handwritten recipe for this decadent cake. The words "Hershey's German Chocolate Cake" were scrawled across the top in elegant cursive.

I had never heard of this cake before, but the combination of chocolate and coconut piqued my interest. I knew that I had to give it a try. So, I gathered the necessary ingredients and set to work in the kitchen.

As I began to mix the batter, the rich scent of chocolate filled the air. The smooth, velvety texture of the batter promised a moist and delicious cake. I carefully folded in the shredded coconut and chopped pecans, marveling at how the flavors complemented each other perfectly.

While the cake baked in the oven, I prepared the signature German chocolate frosting. I melted butter in a saucepan, then added sugar, evaporated milk, and egg yolks. I stirred the mixture constantly, watching as it thickened and became glossy. Finally, I added the coconut and pecans, creating a luscious frosting that would perfectly complement the rich chocolate cake.

When the cake had cooled, I spread the frosting over the top, marveling at the contrast of the smooth frosting against the dark, crumbly cake. As I took my first bite, I knew that this recipe was a keeper.

Over the years, I have made this Hershey's German Chocolate Cake countless times for family gatherings, birthdays, and special occasions. Each time, it never fails to impress. The rich chocolate cake, moist and tender, paired with the sweet and nutty frosting is a match made in dessert heaven.

As I continued to make this cake, I discovered that the recipe had a fascinating history. It was not actually created by Hershey's, but rather by a Texas homemaker named Mrs. George Clay. In 1957, she entered her recipe in a baking contest sponsored by Baker's Chocolate, where it was mistakenly attributed to Hershey's. The cake became an instant hit, and the rest is history.

I have since shared this recipe with friends and family, passing on the tradition of baking this delicious cake. It never fails to bring smiles to the faces of those who taste it, and I am always happy to share the story of how I discovered this gem of a recipe.

As I sit here now, reflecting on the many years that have passed since I first found that old recipe card, I am grateful for the joy that baking has brought into my life. The act of creating something delicious and sharing it with others is a true labor of love, and I am honored to carry on the tradition of baking this Hershey's German Chocolate Cake. It is a recipe that will always hold a special place in my heart, reminding me of the power of curiosity and the joy of discovery in the kitchen.