Reviewed: Oct. 11, 2007

Excellent! I'm so happy I found this recipe! I was looking for a German Chocolate cake recipe that called for cocoa powder instead of chocolate squares (which I never have!). This was perfect for German Chocolate Cake. I just didn't add the coconut and pecans to the cake... Thanks!!!

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ANNIEM68

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Reviewed: Sep. 16, 2007

I made this cake today. It is good but not as good as the original Italian Cream Cake. I agree with the gal that said she likes chocolate cake and she likes Italian Cream cake but not the two mixed together. It is very good - just not my taste.

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capri57

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Reviewed: May 30, 2007

Absolutely delicious and beautiful to look at, too!

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Kimmer

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Reviewed: Apr. 10, 2007

I don't usually give bad reviews but I did not care for this cake. The only reason I gave it 3 stars is because others thought it was OK. I will NEVER make this cake again. If I want Italian Cream I will make that if I want Chocolate I will make that - they don't mix well together.

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Reviewer:

Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Mar. 15, 2007

this was a pretty good cake. it took a lot longer then 25 minutes though, more like an hour. also, i think the frosting tasted a little to much like cream cheese, so i recomend only about 3/4 cup, instead of a cup. i love pecans, so i also added 1 1/2 cups, instead of just one. except for that, i thought this was a pretty good cake! :)

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Reviewer:

Jennifer Grant

Cooking Level: Professional

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Reviewed: Feb. 9, 2007

Absolutely wonderful. I did not use the coconut or pecans due to allergies, but it was still a fabulous chocolate cake! I split each layer in half and frosted with the chocolate cream cheese icing. I then topped it with shaved chocolate. Beautiful and delicious!

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Tish

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Reviewed: Oct. 24, 2006

This was great! Reminded me of a German chocolate cake all mixed together.

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JamieM

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Reviewed: Oct. 2, 2006

Wonderful, not too sweet or chocolatey or anything, everything came out perfectly! Made for my mother's birthday; she and my father are still raving about it days later. I did follow what another user did, and did not mix the pecans in with the frosting, but put them on the top and sides. Looks very pretty when done.

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Reviewer:

BELLEROSE1

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Reviewed: Jun. 13, 2006

Absolutely delicious and a crowd pleaser.

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ILA8030

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Reviewed: May 12, 2006

Doubled the cocoa in both the cake and the frosting. Didn't like the coconut in the cake, but the frosting was probably the best I've made and I've made a lot of cakes.

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: Jan. 16, 2006

Oh my. . .we all were impressed with this one! The cake is VERY good, and the frosting, although sweeter than what we normally like, complimented the cake perfectly.

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BARBIEL

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Reviewed: Dec. 6, 2005

Great recipe, first time making an Italian Cream cake very easy. I will be doubling the recipe and making a 11x14 sheet cake for a party this weekend.

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Reviewer:

Mirabilis

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Reviewed: Aug. 21, 2005

I like Italian Cream Cake. My husband prefers chocolate cake. This is a wonderful compromise. This recipe produced a mild chocolate cake with a lovely texture. The frosting is a perfect match for this cake. I left the nuts out of the frsting to allow for easier spreading and topped the finished cake with chopped nuts. Holly, this one is a winner!

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jul. 20, 2005

If you like rich, creamy, chocolate cake, than this is the cake for you. Way too rich for me, but I don't like sweets much everyone else raved (including my mother who used to make/decorate cakes for $$$)

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SHESHLDCOOK

Cooking Level: Intermediate

Living In: Port Washington, Wisconsin, USA

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Reviewed: Jul. 19, 2005

The only difference between this recipe and the one I've used for years is the addition of the 1/4c cocoa powder in the cake and in the icing. What a wonderful variation. I really like how mild the chocolate flavor is...some reviewers said they added more, but I wouldn't change a thing. I also followed the hint about topping it off with almonds...such a beautiful presentation, I took a picture of it. I made this cake for my hubby's birthday and he couldn't get enough. Thanks a bunch!

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Reviewer:

Aval-Na'Ree

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Reviewed: May 21, 2005

The most amazing chocolate cake recipe every! Super moist. So rich, just making it will make you drool.

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Reviewer:

BGALLUP

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Reviewed: Apr. 29, 2005

This turned out perfect. I didnt have any pecans, so I used walnuts, instead, but it was still wonderful. And the icing!! It was unbelievable!!

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Reviewer:

Christy

Cooking Level: Intermediate

Home Town: Roan Mountain, Tennessee, USA

Living In: Concord, North Carolina, USA

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Reviewed: Nov. 24, 2004

I am so excited about this recipe. I have never made a homemade cake before- but this turned out perfectly!! The cake is so moist, and the frosting is amazing!I didn't add pecans to the frosting- instead I pressed sliced almonds into the frosting- it made the cake very beautiful. Next time I think that I will add more cocoa after reading the reviews. I am taking it for Thanksgiving dinner tomorrow- I am sure it will be a hit!

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Reviewer:

SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 2, 2004

This cake has a very good taste, however I had a very crumbly cake. It was very hard to stack and frost. I followed the recipe to a tee. I probably wouldn't make it again,

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