German chocolate cake

The earliest known published recipe for this cake appeared in 1956, in the Dallas newspaper The Irving News Record, where it was listed as "Summer German Chocolate Cake". It was submitted by Daisy Pearce, who obtained the recipe from her daughter, Francis Beth (Montgomery) Tomlinson. It used the "German's Sweet Chocolate" baking chocolate introduced over a century earlier in 1853 by American baker Samuel German for the Baker's Chocolate Company of Boston, Massachusetts. It was created by Lucy Clay, frequently cited as Mrs. George Clay, a homemaker from Dallas, Texas. In 1958, Mrs. Jackie Huffines’ recipe for “Samuel German Chocolate Cake” was published in General Foods’ cookbook. In a 1959 General Foods Co. newsletter, a St. Louis homemaker reported that she was given a similar recipe in the 1920s but couldn’t bake it at the time because she couldn’t afford the ingredients during the Depression. ==Hawaii==

Popular throughout Hawaii is the Chantilly cake, a modified German chocolate cake without coconut or nuts in its frosting, although it is occasionally topped with macadamia nuts. Otherwise, recipes between German chocolate cake and Chantilly cake are nearly identical. This frosting, also known as "Chantilly," can also be applied on cream puffs. Despite its name, it does not contain Chantilly cream. ==See also==