Did you know know that German chocolate cake isn't really from Germany? This dark chocolate cake with coconut pecan icing was founded by American baker Samuel German. Regardless of its origin, this delicious dessert is a favorite amongst chocolate lovers everywhere. If you want to make your own, follow this step-by-step tutorial.
Preheat the oven to 375 degrees. Next, grease two round cake pans. To ensure that the cake comes out with ease, place a piece of wax paper at the bottom of the pans.
No buttermilk? No problem. You can substitute buttermilk by combining 1 cup of milk, 1 tablespoon lemon juice or vinegar. Let this mixture stand for 10 minutes and viola buttermilk.
Store it in the fridge. You can enjoy German chocolate cake at whichever temperature you like, but it tastes great when it is chilled.
Use room temperature ingredients. Working with room temperature dairy products create an emulsion which traps air when baking. This results in a fluffy and airy cake. Mmm!