German Chocolate Cake

This is a favorite recipe from the Bowman Lutheran 75th Anniversary 1908 - 1983 Cookbook. Klara Strand contributed this recipe and entitled it "Zit City Choco Delite." Back in the 70s and 80s the food myth was that chocolate was bad for you and that it promoted acne outbreaks. My family was so large that when Mom baked a cake it was eaten hot out of the oven. This is my absolute favorite chocolate cake--heavy, chocolatey and moist. I often pair it with Vivian Hall's "German Chocolate Cake Frosting" which I like to make with cream.

Zit City Choco Delite (Chocolate Cake)

Preheat oven to 375 degrees. Grease and flour 9 x 13 cake pan.

1 c. Butter, melted (can substitute 1 c. vegetable oil)

2 tsp. Baking Soda
1 c. Hot Water (boiling)
3/4 c. Cocoa

2 c. Flour
2 c. Sugar

1/2 tsp. Salt

2 Eggs
1 c. Buttermilk (or 1 Tbsp. Vinegar and enough Milk to make 1 cup)
2 tsp. Pure Vanilla


Melt butter and set aside.
Dissolve the baking soda in the hot water and let cool a bit. 

With a wire whisk sift the flour, sugar, salt and cocoa together in a large mixing bowl. 

Add the rest of the wet ingredients, making sure the hot water and melted butter has cooled enough not to cook the eggs. 

Put all the ingredients at once into a large bowl. Mix on LOW speed with mixer for 2 minutes, only until well-blended. Pour into greased and floured 9x13-inch pan. Bake at 375 degrees for 35 - 40 minutes, until toothpick inserted in the middle comes out clean.

German Chocolate Cake Frosting

1 c. Evaporated Milk or Cream
1 c. Sugar
3 Egg Yolks, slightly beaten
1/2 c. Butter
1 tsp. Pure Vanilla
1 c. Walnuts or Pecans, chopped and *toasted
1 1/3 c. Flaked Coconut *Sweetened, or Soaked Unsweetened Unsulfured

Mix evaporated milk, sugar, yolks, and butter in saucepan and cook until thickened and bubbly on MEDIUM LOW heat. Boil about 12 minutes, stirring constantly with a whisk to keep from burning to the bottom of the saucepan. Remove from heat and stir in vanilla, toasted walnuts and coconut. Cool and stir until thick enough to spread.

*Toast walnuts or pecans in 325 degree oven for 4-8 minutes and allow to cool. The toasting makes them pop when you chew, as well as adding a roasted nut flavor.

*Lately, I use Unsweetened and Unsulfured flaked (large or small) coconut which has to be soaked in 3 c. water for 1 hour and then the water drained off through a strainer before adding to the frosting. It's less sweet. Otherwise, I used the bags of sweetened coconut found in the baking aisle.