German chocolate cake is my hubby's favorite, so for his birthday last week, I thought I'd suprise him with. After having experimented with several different German chocolate cake recipes in the past few years, this one was my favorite in terms of taste. However, I ended up having to make the cake twice. I followed the recipe to a "T" the first time, but when it came time to remove the cakes from the pans, they were horribly stuck, despite my having greased and floured the pans well. I managed to salvage most of the cakes, but they were terribly crumbly. I figured I could hide the crumbled appearance with the frosting, but when I did, the whole thing literally fell into pieces. It was beyond hope trying to fix it, so I had to throw the whole thing away (after, of course, enjoying a few pieces of crumbled, but heavenly tasting cake). At this point, I felt bad for not having a birthday cake to present to my husband, so I decided to try it again. I repeated everything, but this time, omitted the water when I melted the chocolate (I was always taught never to add water to chocolate when melting). I also lined the bottom of the pans with parchment paper cut to size, and just greased the sides with Pam. Finally, I had inadvertently run out of sugar when I started on the frosting, so I substituted brown sugar. (I also doubled the amount of frosting.) The second version came out better than the first -- the cake was springier, and less crumbly, did not stick at all, and the
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