Recipe by Sally
"German Chocolate Cake with brown sugar and coconut topping."
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1 1/2 cups
4 (1 ounce) squares
German sweet chocolate
packed brown sugar
Great recipe! Not dry at all. If you are using all purpose flour instead of cake flour, be sure to subtract 3 tablespoons from the 1 1/2 cups, or else you could end up with a dry cake. Also, I only baked it for 30 minutes instead of 40, my oven tends to bake fast, so I just kept an eye on it and as soon as a knife came out clean, I took it out (dry cake can also be a result of over baking) . This is a much easier, cheaper and more convenient recipe than others I found, which appeals to me as a busy mom. I loved it, my husband loved it, and we will be using it again in the future!
This recipe is pretty good, but not as good as German Chocolate Cake III, however, it is much quicker and easier to make. I doubled the recipe using the "change servings" function. After carefully checking all the measurements, I found discrepancies with the printed instructions, which were not updated with the ingredient list. Be careful to review the recipe when doubling and it will turn out fine. I also substituted pecans for walnuts for a more traditional frosting. Normally I would give this recipe 4 or 5 stars, but the German Chocolate Cake III is that much better if you have the time!
I am not a baker of cakes, but for my husbands birthday he asked for a German chocolate cake (his favorite) so I thought I would try it... This recipe was the easiest one so I tried it and it turned out great. Very moist, not too sweet and everyone loved it, I do not love coconut so I can only say from my point of view the cake was extra yummy! Will definitely try again!
Fantastic!!!! We don't have German's baking chocolate here, so I took a tip from a substitutions site and added 1/2 Tablespoon sugar to each ounce of the semi-sweet chocolate that I used. I also needed a little more cream to make the topping spreadable.
This was hands down the worst cake recipe I have ever tried. It was not chocolatey, very dry, the frosting was gritty and awful. Terrible!
This is an extremely tasty option for good old fashioned German Chocolate Cake. The cake was fluffy and topping a great, not overly sweet, addition to it. Everyone who tried it raved! Deffinately a future use in my repertoire!
The five stars is for the cake, however, the icing recipe is not complete. Please post recipes targeting a 7 year old reading level. Make it clear as to what you should do, step by step.
I used agave instead of sugar, a goose egg instead of two chicken eggs, and ghirardelli unsweetened baking squares instead of German chocolate. The cake itself turned out to be a fabulous chocolate cake! Very moist and delicious. As for the frosting, well, it's not true German chocolate cake frosting. This is a great recipe for a good chocolate cake. I'll just try a different frosting recipe next time.
* Percent Daily Values are based on a 2,000 calorie diet.
German Chocolate Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 152
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
This rich, authentic cake is dense with chocolate, coconut, and nuts.
See how to make a warm German cake frosting with pecans and coconut.