Where did the German Chocolate cake get its origin? It actually originated in America in the mid 19th century and got its start by a gentleman named Sammy German, an immigrant from England who came up with a sweet and mild dark baking chocolate. Sammy later teamed up with the owner of Baker's chocolate plant who bought the dark sweet chocolate recipe from Sammy and marketed the chocolate "Bakers German Sweet Chocolate (who is still busy today marketing and selling Bakers German Sweet Chocolate).
It wasn't until the mid 1950s that a German Chocolate Cake recipe surfaced with the decadent coconut and pecan filling and remains quite popular today. Who'd a thunk and now you know!
Sweetopia(r)'s "Gentle German Chocolate Cake" is an all natural GF & nut-free cake is moist and rich in texture and that sweet dark chocolate taste. The filling is a cooked brown sugar, unsweet all natural coconut flecks (none of the sweetened coconut stuff that has propylene glycol in it) and all natural granola that (sweetened with cane sugar, fruit concentrates and vanilla) simulates the nut texture and taste as good if not better than with nuts. The cake is filled with the coconut oat granola filling and topped with it, as well. The sides of the cake I like to do in a different icing that helps balance and tone down the rich cooked coconut-granola frosting - a vanilla buttercream frosting. Put it all together and you have a smashingly good dessert that is worthy of serving at anytime be it tea/coffee time, a holiday or a special treat for someone.
A 6" 2-layer cake yields approx. 6-8 servings. A 9" 2-layer cake yields approx. 12-16 servings. Cakes are not typically stocked so allow 4-5 business days from time of order.
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