Reviewed: Oct. 17, 2007

Excellent receipe. I prefer to use a disposable (13x9x2) pan for easy of transporting. This makes is very easy to spread icing, and serve. I place the disposable cake pan on a heavy duty cookie sheet while cooking. It takes 40-45 minutes to cook using this pan but is moist. I use 6 squares of the Baker's chocklet. (18 squares is 4 oz.)

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Murray

Cooking Level: Intermediate

Home Town: Butler, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 14, 2007

This cake is fantastic. I made it this weekend for an Oktoberfest party for my family and friends. The cake was very substantial and was practically inhaled! This was after a full meal of German food. I took the advice of others and doubled the frosting. I am very happy I did because it was delicious!

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LauraPh

Home Town: Columbus, North Carolina, USA

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Reviewed: Oct. 11, 2007

By following the list of ingredients... I found the cake came out a bit dry. I agree with other posters about adding more squares of German sweet chocolate. Hubby loved the cake! But would add something like applesauce to make it moist?

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sugarmama

Cooking Level: Expert

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Reviewed: Oct. 7, 2007

This cake is the perfect German Chocolate flavor that I was looking for. Thanks gor the great recipe.

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KIMBERLEY1017

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

My first time baking a German Chocolate and it turned out wonderfully. Wasn't the easiest cake, but certainly worth the time. A classic frosting absorbed nicely in and complemented this well. A huge it among all. Absolutely addictive and delicious!

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choconilla

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

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Reviewed: Sep. 11, 2007

This was my first time trying a german chocolate cake recipe. The cake came out a little crumbly and not as chocolately as I might like; I, too, had a difficult time with the filling/frosting being too runny. Next time I will try the cornstarch as others have suggested.

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susan r

Cooking Level: Beginning

Home Town: Cambridge, Maryland, USA

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Reviewed: Sep. 2, 2007

I made this for my dad's birthday. We have had a German chocolate cake for him since I can remember. Everyone loved this cake and said it was the best one that we've had. I did not have any trouble with this cake or the icing at all. I put parchment in the bottom of cake pans. I let them cool over night. The next day I iced the cake. I did add a little cornstarch and water to the frosting while I cooked it. It thickened up nicely. It tasted great and was easy to work with. I will say that this recipe is extremely similar to the one inside the Baker's German Chocolate box, which is the chocolate that I used.

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AmyL

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Reviewed: Aug. 29, 2007

The cake was delicious. I could not get the filling or icing right.

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mdmilham

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Reviewed: Aug. 23, 2007

I made this for my grandmother's 80th birthday and she loved it. It was VERY messy and VERY unstable though. I recommend 2 tiers and maybe turning the other 1/3 of the batter into a couple cupcakes for the kids or something...I was kind of sad about the look of the cake, but the taste is truly incredible.

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MelissaSmith

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 31, 2007

This cake is the best! I read a lot of reviews and here is the advice I followed: Do Not Over Mix the batter or it will fall apart! Check cake 20 min. into baking, didn't take the 30 min. the recipe called for. Make 1 1/2 amount of frosting. Add more cornstarch to thicken up frosting or add instant Vanilla pudding. I didn't add pudding, because I wasn't sure WHEN to add it in. Frosting took approx. 30 min. to cook and longer to cool. Plan on investing a good amount of time into it. (But it is well worth it!) Toast the coconut and pecans. Something new I discovered while making this: I must have over mixed because I had trouble getting the cake out of the pan. The bottom layer began to crumble. I stuck the other two pans in the freezer for approx. 1 hr? To remove the frozen cake I placed a towel soaked in very hot water on the pan and it came right out! The cake is easy to handle while frozen and thawed out in the time it took to me to frost it. (I took a good amount of time frosting it) Freezing it didn't dry it out. It tasted and looked amazing! Hope this helps!

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4Js1H

Cooking Level: Beginning

Home Town: Placentia, California, USA

Living In: Clovis, California, USA

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Reviewed: Jul. 9, 2007

Very good. The only thing I did different was to add 6 oz. of baker's sweet german chocolate and increased the vanilla to 1 1/2 t. I think it gives the cake more flavor. I 1 1/2 times the coconut pecan frosting, and added about 1 t. sifted cornstarch for thickening purposes. Overall, this came out delicious. I made it for a 50th birthday party at work and had wonderful compliments. Well worth the time.

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Mary

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Reviewed: Jun. 23, 2007

Sooo delicious! 5 stars for taste, but 4 stars overall because of the filling. Everyone that ate this cake couldn't stop raving about how great it was! I made a two-layer cake instead of three but still made the same amount of batter. It took each pan closer about 30 minutes in the oven. Definitely wait for the cakes to completely cool before taking them out or else it will fall apart! Used the suggestion of making cake flour: fill 1 cup with 2 tablespoons cornstarch and then fill the rest of the cup w/ flour (do 2.5 times). I added cornstarch to the filling, but it still didn't solidify completely. It was very soupy and kept spilling down the sides of the cake. I ended up buying some chocolate frosting to frost the sides of the cake to make the presentation look cleaner. Still so tasty though! Will definitely make again!

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uscberta

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 18, 2007

I made this cake for my Dad (Father's Day Present) OH WOW!!!! I got the best compliment in the world and he doesn't hand them out lightly. He said he had not had German Chocolate Cake that good sense he was in Germany (40 years ago!!!!) In addition, he will usually just eat cake; he at the whole thing in 24 hours. I followed the cake portion exactly as specified with the exception of cutting everything in half and using smaller pans, for a smaller cake. However, I did use the German Chocolate Cake Frosting Recipe- separate recipe on this site. Thanks So Much for this recipe!

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neverhome

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Reviewed: Jun. 14, 2007

It was an okay cake...I'm sure it would have turned out great had I used a better quality chocolate (here I can't find German chocolate), so I used semi-sweet chocolate. I also agree with the other reviewers that the filling was very liquidy. I chose not to add cornstarch, so, I used a strainer to take some of the liquid out and it was fine. Actually, everyone LOVED the filling more than the actual cake (again, prob. because the chocolate used wasn't the best).

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AmateurChef

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2007

I was intimidated by the recipe at first, thinking it looked like too many steps. The finished product was UNBELIEVABLE. This has become requested for every family birthday party. It was incredibly light and fluffy, and beyond amazing!!!

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Shannon Scherz

Cooking Level: Expert

Home Town: Ramsey, Minnesota, USA

Living In: Hastings, Minnesota, USA

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Reviewed: Jun. 10, 2007

I loved this cake! I did the half brown/half white sugar mix and i added some Bacardi rum and plain lowfat yogurt to keep it moist longer. couldn't have turned out better!

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tyche32

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Oxford, Ohio, USA

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Reviewed: Apr. 29, 2007

Made this recipe for a birthday. I had a bit of trouble with the filling. It never set, but the way it dripped down the sides of the cake was pretty lovely. I garnished the top of the cake with chocolate whipped cream and chocolate flakes. It was for a birthday. People thought it came from the bakery. Great tasting cake!

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Apr. 19, 2007

This was the best German Chocolate Cake I have ever tasted! I made it exactly how the directions said and it came out perfect. I gave it to my co-workers and they are still talking about it...they even called me a goddess :)! I will continue making this cake forever!

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Arianne

Cooking Level: Expert

Home Town: New Port Richey, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 15, 2007

this was absolutely THE BEST german chocolate cake i had ever made or tasted.. hands down. moist, tender, flavorful, perfect springy texture, yet dense in a most delicate way.. CAKE FLOUR is a must for the best results.. added 3 more squares of chocolate, per many of the reviews i read beforehand..and i also doubled the icing recipe, and had a bit too much, but it just made my cake that much more decadent because the icing is also fantastic. will make again and again.

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bethcancook

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Reviewed: Apr. 13, 2007

My daughter and I just made this cake for my husband's birthday. I've made German Chocolate Cake for years and this is absolutely the best and worth the time to make. We followed the cake recipe exactly but used 3 8" pie pans. We also took the advice of someone's review and used the Coconut-Pecan Filling and Frosting recipe that makes 41/2 cups of delicious filling/frosting. Beautiful, high, moist, and simply perfect results. It was not too sweet or too rich for even our guests tastebuds. :)

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Edwina

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