Woolworth’s German Sweet Chocolate Cake Recipe

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Indulge in Nostalgia: Woolworth’s German Sweet Chocolate Cake

The aroma of German Sweet Chocolate Cake instantly transports me back to my grandmother’s kitchen. I remember standing on a small stool, mesmerized as she carefully layered the moist, chocolatey cake with that luscious coconut-pecan frosting. Each bite was pure bliss, a taste of warmth, love, and countless family gatherings. It was more than just a cake; it was a memory made edible, a tradition I cherish to this day.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 12
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the Cake:

4 ounces of Baker’s German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated (save the whites)
2 teaspoons butter (for greasing pans and parchment)
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For Woolworth’s Coconut Pecan Frosting:

1 (12 ounce) can evaporated milk
1 1/2 cups sugar
5 egg yolks, slightly beaten
3/4 cup butter
1 1/2 teaspoons vanilla
2 cups angel flake coconut
1 1/2 cups chopped pecans (or walnuts)

Equipment Needed

3 9-inch round cake pans (or 2 larger cake pans)
Saucepan
Electric mixer (optional, but recommended for frosting)
Cooling racks
Parchment paper or foil

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures even baking and prevents a soggy cake.
Grease and flour your cake pans. If using 3 9-inch pans, you’ll get a taller, more layered cake. If using 2 larger pans, the layers will be slightly thinner. The 2 teaspoons of butter are for this process.
Line the bottom of the greased and floured pans with buttered parchment paper or foil. This provides an extra layer of insurance against sticking and makes removing the cakes much easier. Remember to butter the parchment before placing.
In a heatproof bowl, melt the Baker’s German Sweet Chocolate in the boiling water. Stir until smooth and set aside to cool slightly. This process unlocks the rich chocolate flavor and creates a smooth base for the batter. Allow this mixture to cool or it may begin cooking the eggs.
In a large bowl, cream together the butter and sugar until light and fluffy. This incorporates air into the batter, resulting in a tender crumb. Use an electric mixer for the best results, creaming for at least 3-5 minutes.
Add the egg yolks, one at a time, beating well after each addition. This ensures that each yolk is fully incorporated into the batter, contributing to the cake’s richness and emulsification.
Blend in the cooled chocolate mixture. Make sure the chocolate is not too hot; otherwise, it will cook the eggs. Blend until just combined.
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the dry ingredients are evenly distributed throughout the batter, preventing clumps and ensuring even rising.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat after each addition until smooth. This method prevents the gluten in the flour from overdeveloping, resulting in a more tender cake. Think of it as a “dry-wet-dry” addition.
In a clean, dry bowl, beat the egg whites until soft peaks form. Be careful not to overwhip the egg whites; they should be stiff but not dry. Soft peaks will hold their shape but gently fold back over.
Gently fold the beaten egg whites into the chocolate batter mixture. Be careful not to overmix, as this will deflate the batter and result in a dense cake. The goal is to incorporate the egg whites without losing their volume. Use a rubber spatula and gently fold in an upward motion.
Divide the batter evenly between the prepared pans. Use a kitchen scale for ultimate precision.
Bake for 30 to 35 minutes, but check on the cakes earlier, especially if using 3 pans. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool the cakes in the pans for 5 minutes before turning them out onto wire racks to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.
Prepare the Coconut Pecan Frosting: Combine the evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan.
Cook and stir over medium heat until the frosting thickens, about 12 minutes. It should be thick enough to coat the back of a spoon. Be sure to stir constantly to prevent scorching.
Remove from heat and stir in the coconut and pecans (or walnuts). An electric mixer works well for this part, ensuring the ingredients are evenly distributed.
Cool the frosting until it’s thick enough to spread, beating occasionally. This will prevent it from running off the cake layers. You want it to be cooled, but still spreadable.
Once the cakes and frosting are completely cool, assemble the cake. Place one cake layer on a serving plate, spread with frosting, top with the next layer, and repeat. Frost the top and sides of the cake.

Expert Tips & Tricks

For an even more intense chocolate flavor, add a tablespoon of unsweetened cocoa powder to the flour mixture.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup to the 1-cup line with milk. Let stand for 5 minutes before using.
To prevent the frosting from being too runny, make sure to cool it completely before spreading it on the cake. If it’s still too thin, you can chill it in the refrigerator for a short period, but be careful not to let it get too hard.
If you’re short on time, you can use store-bought coconut pecan frosting, but the homemade version is definitely worth the effort.
If you live in a high altitude location, you may need to adjust the baking time. Begin checking on the cake at around 25 minutes.

Serving & Storage Suggestions

Serve the Woolworth’s German Sweet Chocolate Cake chilled or at room temperature. A slice of this cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the cake (frosted or unfrosted) for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information

Please note that these are estimations and can vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	856 kcal	43%
Total Fat	48g	74%
Saturated Fat	25g	125%
Cholesterol	185mg	62%
Sodium	509mg	21%
Total Carbohydrate	102g	34%
Dietary Fiber	3g	12%
Sugars	70g	N/A
Protein	8g	16%

Variations & Substitutions

For a gluten-free version, use a gluten-free flour blend. Be sure to include xanthan gum if your blend doesn’t already contain it.
If you don’t have evaporated milk, you can use whole milk, but the frosting may be slightly thinner.
Walnuts can be substituted for pecans, although the flavor will be slightly different.
Add a tablespoon of instant espresso powder to the batter for an extra coffee flavor
Toasted coconut adds another layer of dimension.
For a dairy-free version, substitute the butter with a non-dairy butter substitute and use a non-dairy evaporated milk alternative.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature or in the refrigerator. Assemble the cake with the frosting just before serving.

Q: Why is my cake dry?
A: Overbaking is the most common cause of dry cake. Be sure to check for doneness frequently towards the end of the baking time. Using too much flour can also result in a dry cake.

Q: Can I freeze this cake?
A: Yes, you can freeze the entire cake or individual slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator before serving.

Q: What if my frosting is too runny?
A: Cool the frosting longer. Chilling it in the refrigerator for 15-20 minutes can also help it thicken. If all else fails, whisk in a tablespoon of powdered sugar at a time until you reach the desired consistency.

Q: Can I use a different kind of chocolate?
A: While you can experiment, using Baker’s German Sweet Chocolate is recommended for the authentic flavor of this cake. Other types of chocolate may alter the taste and texture.

Final Thoughts

I truly hope this recipe brings you as much joy as it has brought my family for generations. It’s a classic for a reason: the combination of moist chocolate cake and creamy coconut-pecan frosting is simply irresistible. Don’t be intimidated by the multiple steps; each one is straightforward and the end result is well worth the effort. Gather your ingredients, preheat your oven, and let the aroma of this Woolworth’s German Sweet Chocolate Cake fill your home with warmth and nostalgia. Serve with a strong cup of coffee and savor every bite! Enjoy, and don’t hesitate to share your creations and feedback!