Don't be fooled by its name because German Chocolate Cake has nothing whatsoever to do with Deutschland. This yummy dessert consisting of layers of moist, chocolate cake filled with coconut-pecan icing is actually American in origin and named after chocolate-maker Sam German. Apparently he formulated a dark baking chocolate that was used in the original recipe. See, you learn something new every day!
I find that most versions of German Chocolate Cake have cloyingly sweet frosting. Not my cup of tea at all. When I saw that the Cook's Illustrated recipe called for less sugar I knew I had to make it. The cake is super moist (with the addition of sour cream) and the coconut-pecan icing provides a delicious, chewy and nutty contrast.
What I really like about this cake is that it doesn't require any decorating skills at all to achieve a beautiful finished product. If you're a novice baker this is a great recipe to try. No need for a decorating bag or fussy decorating tips. Simply split the cooled cakes in half and fill with the icing. It couldn't be easier! This recipe works great as cupcakes as well if you want a different twist.
