This was a pretty good cake. That said, next time I make it, I will do a few things differently.
1. double the german chocolate (and yes, I did use a full 4 oz.). I didn't care for the cake itself as much as I liked the frosting. My brother, who lived in germany, said that germans don't like sweets, and find american cakes to be too sweet, so this cake is true german chocolate cake.
2. Nix the ganache.... the ganache made the cake more acceptable, but with a more chocolately cake, this wouldn't be necessary.
3. I did as others suggested and toasted the coconut and pecans. I HIGHLY recommend everyone doing this.
A few suggestions on the frosting...
Mine WAS thin. I cooked it on low for 20 minutes. Then I added 2 tsp. of cornstarch. It still didn't thicken. Well, the starch has to boil before it can thicken, SO, after I let the frosting cook, I turned it up to high (this ensured that the egg cooked before I turned up the heat). It thickened pretty good after that, and the coconut and pecans helped after that, but if I hadn't turned up the heat, It would not have thickened.
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