Great! Rave reviews from the German chocolate aficionados. I toasted the coconut and pecans, used a little bit more of everything, brought it to a boil and even added a few dashes of cornstarch before I removed it from the heat and put the coconut and pecans in. Before the heat/cornstarch trick, the frosting was too thin. But that worked like a charm.

Reviewed On: Apr. 19, 2009

Wow. I've never made German chocolate cake before, and while this recipe does take a little more time, it is TOTALLY worth it. I used bakers grease dusted with flour and had no problem removing the cakes each of the 3 or 4 times I've made this. I used the German Chocolate Cake Icing II instead of this one, and made sure to toast the coconut and pecans before I put them in. I doubled the chocolate on top (it gives such a nice extra something that more was definitely in order) and made a little more icing. People who've had German chocolate cakes for years said this gave them a run for their money. Awesome.

Reviewed On: Apr. 19, 2009

Delicious. I've made this several times and the flavor and texture are the best. If I have brown sugar on hand, I'll use that instead of white. And I always put a little more banana and a little more pecan than called for. Always has a nice chewy crust and soft, dense center.

Reviewed On: Apr. 19, 2009