Spit cake translates as "tree cake". Baumstriezel is made of a batter made with yeast, and has a caramel crust while the Baumkuchen is not baked with yeast but with baking powder, and has no crust of caramelized sugar. Baumkuchen has as its ingredients eggs, marzipan, sugar, butter and flour. Baumkuchen is served plain or with white sugar icing or covered with chocolate. This type of cake is known in Austria as Prügelkrapfen and in Luxembourg called Baamkuch, traditionally served on special occasions, such as weddings. The Austrian Prügelkrapfen or Prügeltorte is a variety of spit cake with a liquid base dough
German chocolate cake in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish. Its roots can be traced back to 1852 when American baker Samuel German developed a type of dark baking chocolate for the Baker's Chocolate Company. The brand name of the product, "Baker's German's Sweet Chocolate", was named in honor of him. On June 3, 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in "The Dallas Morning News". It was created