2 cups all-purpose flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 cup butter, softened. 2 cups sugar. 1 teaspoon vanilla. 1 cup buttermilk. Coconut-Pecan Filling and Frosting ...

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back ...

Hey everyone, Jason Griffith here! When you’re looking for a dessert that’s truly extraordinary, a magnificent blend of beloved classics that offers surprise and delight with every bite, then you’ve ...

After researching the origins of the cake, every bite and nibble took us back to a recipe that ran in The Dallas Morning News in June 1957 called German Sweet Chocolate Cake.. Mrs. George Clay of ...

Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. 7.

Instructions: Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Mix the German chocolate cake batter according to the package instructions.

Over the next few days, the cake's flavors only intensified, growing more sweet, moist and chocolaty as time passed. So when I told my father-in-law, who would be visiting my home on his 70th ...

German chocolate cake is traditionally a layered chocolate cake filled and topped with a coconut-pecan frosting, Stewart’s looks nothing like that. Cake perfection. My newest book on @todayshow ...

After researching the origins of the cake, every bite and nibble took us back to a recipe that ran in The Dallas Morning News in June 1957 called German Sweet Chocolate Cake.

It may surprise you to learn that German Chocolate Cake is not actually German. (But don’t worry, it’s still very much chocolate and still very much cake.) And it’s also very Texan.