German Chocolate Cake
Uses dates to replace part of the oil and sugar; can be made with carob or cocoa powder.
Servings Prep Time
93″ squares 20minutes
Cook Time
35-40minutes
Servings Prep Time
93″ squares 20minutes
Cook Time
35-40minutes
Ingredients
Dry Ingredients for Cake:
Wet Ingredients for Cake: (Combine in blender and set aside)
Topping:
Instructions
For Cake:
  1. Before making the cake, toast coconut and nuts separately at 325°. Watch closely as it only takes 3-5 minutes to toast the coconut, and it can burn really fast! Once you hit three minutes, check every 30 seconds. The nuts will take a little longer. I like parchment for this so I can just slide it off the hot cookie sheet and set aside to cool.
  2. PREHEAT oven to 350°, and prepare cake pan(s).
  3. Sift together dry ingredients to eliminate any lumps.
  4. Blend the wet ingredients until the dates are completely smooth.
  5. Add to dry ingredients, mixing well, but not over-mixing as it will reduce raising potential.
  6. Pour into 9-inch cake pan that has been prepared with non-stick spray.
  7. Bake at 350° for 35-40 minutes or until toothpick in center of cake comes out clean.
For Topping:
  1. In a small saucepan, dissolve cornstarch in water. Add syrup and salt. Bring to a boil and stir until bubbly and thickened. Remove from heat and stir in vanilla.
  2. Cool from hot to warm, add nuts and coconut. Spread evenly over cooled cake.
Recipe Notes

For a double layer cake:

Split the cake batter between two 8-inch round cake pans prepared with parchment paper and non-stick spray.  Bake for only 20 minutes or until it feels firm to the touch and a toothpick comes out clean.  Cool in pans on racks for 10 minutes then turn out onto cooling racks and remove parchment paper.  If you want deeper layers, double the batter recipe and cook in 9-inch pans for 35-40 minutes at 350°.   Double the topping recipe.  Makes 12 slices.

The picture above is a double recipe of cake split between four 8-inch pans and three recipes of topping.