Tomorrow is German Chocolate Cake Day & a Recipe for Chocolate Cake

Tomorrow - June 11th - is German Chocolate Cake Day - I, of course have to let you know this important information and share my favorite chocolate cake recipe with you . . . even though it is not German Chocolate Cake. But first, some information about German Chocolate Cake I found on-line . . . 

Contrary to what you might think, German Chocolate Cake is not a cake invented by Germans. Instead, it is the brainchild of a man known as Samuel German. Samuel was a devotee of Dark Chocolate, being a fan of its rich and complex flavors, and this cake is the culmination of his love and dedication to this bittersweet treat. The Sweet Baking Chocolate traditionally used in its creation was made by Baker’s Chocolate Company and was specifically mentioned by Mrs. George Clay when the cake was published in a Dallas Newspaper in 1957. Baker’s Chocolate then took the recipe and distributed it with their chocolate. 

It’s common for people to the name as a country of origin, but while it doesn’t hail from Germany, it’s still one of the most delicious cakes available. The combination of black cherries and coconut blend with the frosting to create a delicious array of tastes and textures which will leave your tongue singing. It was, however, partially inspired by the German Black Forest Cake, which is why it has a layer of cherries inside.

I found this info interesting - especially the part about it not being a cake from Germany, the country! While my recipe is not for a German Chocolate Cake, it is the best chocolate cake I've ever had (I found the recipe in my Better Homes and Gardens New Cook Book) If you have a special event coming up where a chocolate cake would be the perfect addition . . . or, if you would just like to brighten your family's - and your own - day, bake up this best-ever chocolate cake!

Ingredients -

• 3/4 cup butter, softened
• 3 eggs
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 2 teaspoons vanilla
• 1 1/2 cups milk

Directions -

• Allow butter and eggs to stand at room temperature for 30 minutes. 
• lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
• in a mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt - set aside
• in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. 
• Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
• alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition
• beat on medium to high speed for 20 second more
• spread batter evenly into prepared pan
• bake in a 350 degree oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean
• cool thoroughly and frost as desired

I frosted it with a simple glaze made from one cup of powdered sugar and milk - I added a tablespoon at a time until it was the consistency I wanted - and added some chocolate syrup to the glaze.