Based on the lot of good recommendations by fellow reviewer, I: 1) also dusted the cake tins with cocoa (and I was able to fit all the batter quite easily into 2" deep 9" tins, but these are special-order stuff, not supermarket stuff) 2) increased chocolate from 4 to 6 oz. 3)German is a man, and Baker's chocolate isn't very good, so I did 50/50 milk and semi-sweet (elrey's, bulk) 4)made 1.5 recipes of the filling to cover outside, too 5) toasted the coconuts and pecans (do not use pre-sweetened coconut; I didn't, and the filling is SWEET ENOUGH) 6) exercised extraordinary patience in stirring the filling for about 50 minutes. It deepened in color and reduced, but didn't get as thick as I imagined it would. The nuts and coconut thickened it more, though I had to work to get it to stick to the sides.
Everyone adored it, especially the b-day boy who requested it, but I have to say that while the cake is wonderfully tender, it is too bland and the filling is too sweet for my palate.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?