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Baker's

Classic Baker's German's Sweet Chocolate Cake

Adapted from the original Baker's Baker's German's Sweet Chocolate packaging. Back of the Bag is not affiliated with Baker's.

"The legendary coconut-pecan layered classic."

Prep 30 min Cook 35 min 12 servings
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Classic Baker's German's Sweet Chocolate Cake

The Story

This recipe was first published by Mrs. George Clay in the Dallas Morning News. General Foods, the owner of Baker's Chocolate at the time, noticed the recipe's surge in popularity and printed it on the inside of the chocolate bar wrapper. It is named after Samuel German, who developed the sweet baking chocolate in 1852.

From the back of Baker's German's Sweet Chocolate — since 1957

Ingredients

  • 1 package (4 oz.) Baker's German's Sweet Chocolate
  • 1/2 cup boiling water
  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 4 egg whites, stifly beaten
  • Coconut-Pecan Frosting

Directions

  1. 1

    Preheat oven to 350°F. Line bottoms of three 9-inch layer pans with waxed paper.

  2. 2

    Melt chocolate in boiling water; cool.

  3. 3

    Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each.

  4. 4

    Blend in melted chocolate and vanilla.

  5. 5

    Sift flour with soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.

  6. 6

    Fold in stiffly beaten egg whites.

  7. 7

    Pour into pans and bake for 30 to 35 minutes or until cake tester comes out clean.

  8. 8

    Cool in pans for 15 minutes, then remove and cool on racks.

  9. 9

    Frost tops and between layers with Coconut-Pecan Frosting.