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Original BAKER'S GERMAN'S Sweet Chocolate Cake

Original BAKER'S GERMAN'S Sweet Chocolate Cake recipe
photo by:kraft
I have made this cake with the frosting for my husband every year since we have been married, this is the 39th year! It's his favorite. I have never had an issue with it! more
posted by
on 8/14/2014
30 min
2 hr
16 servings
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I have made this cake with the frosting for my husband every year since we have been married, this is the 39th year! It's his favorite. I have never had an issue with it! I sometime make it with round layers and sometimes I just do a 9x13 pan.
My family has been using this recipe for years! it is the only one we trust and it comes out delicious every time.
Well, its time consuming. I followed to a T and it tastes blah (the frosting is good though) and it fell. Like in half. Totally a waste of time seeing as it doesn't even taste that good unless you douse it in frosting. Waste of calories and effort:(
This cake is amazing! Instead of using 3 round pans I just used one big round pan. I did not use wax paper just sprayed the sides and bottom and it came out perfect without breaking. It did take longer to bake, like 20 minutes.
My family begs for this cake every Thanskgiving and Christmas. I use the extra egg white in the cake mix. Delicious every time I make it.
My cake fell in the middle. Should I have used cake flour and NOT all purpose flour? Also, if you put 4 egg yolks in the cake batter and use 4 egg yolks in the icing, you have 4 extra egg whites!
The king of cakes. One thing I do is to melt the chocolate in 1/2 cup of hot coffee instead of water Oh My!!!!
The frosting IS the cake. Yummy wonderful. The secret to getting the cakes out of the pan is spraying AND cutting a round of parchment paper for the bottom. I didn't do this. Was very careful but the cakes stuck to the bottom. I used a metal spatula to remove the layers from the pan. They do not look nice. The frosting will save them. If you have a favorite chocolate cake recipe, I'd suggest you use that. This cake is good but frustrating & not so special that it can't be replaced & not missed.
Taste great...but, I followed this recipe exactly down to the time to remove from pan etc. but I will NEVER use wax paper again to line a pan as this recipe called for. When I turned it over it did not come out right away as I expected, so I tapped with my knuckles gently around the whole bottom , still no luck. Tapped some more at which it finally came out. I then proceeded to peel off the wax paper which took a lot of the cake with it. That entire layer was a loss because it took too much cake which caused this very tender cake to come apart. I left the other 2 layers in the pans until cooled, but I did run a thin knife around edge at the 20 minute mark out of the oven. That did help but still peeled off more cake than it should have. Parchment paper is the way to go in cake pans!!!
Great recipe! The only thing I did differently was void the wax paper on the bottom and just sprayed my nonstick pan and poured the batter into it. It took my family about 4 days to finish the entire thing and it stayed moist and delicious the entire time! I love this. Definitely a family favorite.
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