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Message: [QUOTE="Norcalbaker59, post: 35685, member: 2340"] Pecan frosting is the standard frosting for a cake that we call German chocolate cake. It’s not that it has its origins in Germany, but rather the name refers to Baker’s brand of sweet chocolate that was used in the 50s to make the cake. The cake was originally called German’s Chocolate Cake. But over time the apostrophe “s” was dropped. The chocolate used in the cake is sweetened chocolate, not the unsweetened chocolate that is normally used in baking. So the chocolate cake is both lighter in color and more delicate in flavor then something like a devil food chocolate cake or a cake that is made with cocoa powder. Also unlike a standard butter cake, the eggs are separated and the whites beaten and folded in at the end. German chocolate cake was the “IT” cake when I was a kid. Every American kid wanted German chocolate cake for their birthday. End it was as much for the love of pecan frosting as it was for the love of chocolate cake. I used to eat all the cake around the frosting, then eat the frosting last—just savoring every bite. Now I can’t imagine doing something like that as it is a pretty sweet frosting. Tori Avery has a great post by food historian Gil Marks on the history of the German chocolate cake as well as a recipe. If you are interested the link is below. [URL]https://toriavey.com/toris-kitchen/american-cakes-german-chocolate-cake/[/URL] Baker’s still uses a photo of German chocolate cake on their box of sweetened chocolate. I’m not sure if they still include a recipe on the back of the box. As a teen in home economics cooking class, we made the cake using the recipe on the back of the chocolate box. [ATTACH=full]1407[/ATTACH] [/QUOTE]

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