Reviewed: May 3, 2013

Mine came out dryer than expected. Next time ill cook it for less. Did not make the chocolate to go on top, frosting is sweet enough, but I did double the frosting and added some vanilla pudding.

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Vanessa42

Home Town: Keystone Heights, Florida, USA

Reviewed: Apr. 7, 2013

My oven is 60cm and couldn't make three layers so I made it with two layers and it was perfect. Made it twice and won't stop.

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Ebrahim

Reviewed: Mar. 28, 2013

My husband and I had company one special Sunday evening. I had never made a scratch cake, but had experienced my mother's German Chocolate Cake every Thanksgiving and Christmas. I once had her recipe for the frosting, but no longer have it, and since she is gone, cannot get it from her. I typed German Chocolate Cake into my search engine, and up popped allrecipes.com, with the recipe for the cake. I was so excited!! One thing that really helped me was to have the video, since I am not familiar with all of the cooking terms. It helped me to see that my batter looked as it should. The cake was a huge success!! Everyone loved it. I called it the five hour cake because that is how long it took me to make it--this first time. I am sure that it will not take as long next time. I must agree, though, with the voice on the video: It is a very involved cake!!One couple who attendeded the special Sunday always invites people to Christmas dinner, where they have a spread of delicious food, including deserts. She even contributed her dressing one year to my dinner. Last Sunday, she told me that she still thought about the cake (about three Sundays later) and said that it tasted better than the German Chocolate that she had made; she asked about the recipe I used. I told her the website, and then was proud to say that I could contribute a German Chocolate cake to her dinner. It is a five-star recipe!

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Reviewer:

jljones

Reviewed: Mar. 25, 2013

It was very good

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Reviewer:

steelshot

Reviewed: Mar. 18, 2013

My man has a tradition of German chocolate cake in his family, and he wanted it for his birthday. It's a complicated cake to make, but worth it. Everyone ate every bite, so I consider that a success. I am not married to this recipe, but I will use it with modifications. Next time, I hope to achieve a more moist and less crumbly cake. I'll double the topping too. I cut the hole in the middle, so we could enjoy a fresh piece together, as his birthday party was the next night. I put a candle on it, and it was romantic.... still crumbly though.

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Reviewer:

ali

Reviewed: Mar. 4, 2013

Excellent! It was, admittedly, more steps and work than I usually put into cake baking, but it was well worth it. Everyone agreed that it was exceptional.

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Reviewer:

Donna

Reviewed: Mar. 2, 2013

I have baked German Chocolate Cakes for years. As I sit here and watch the sides of the cake fall off I wish I had stuck to my recipe instead of trying this one using cake flour. Now I know why the glaze on the sides is a must!

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Hopeitsgood

Reviewed: Feb. 25, 2013

I followed the cake recipe as is and it was very good, light and moist but rich at the same time. However, I did notice sticking with mine. The first one I tried to take out completely fell apart, which I have never experienced before with my pans. So mine ended up being a two tier cake as I let my other two cakes sit for another half hour and then painstakingly take out. As for the frosting, mine turned out extremely runny and had I had enough time to make more I would've thrown it out altogether. Listen to me and others when I say to bring it to a boil and then let it cool. I followed the directions and did mine on low for a solid 25 minutes and it was still almost unusable. Tasty, but way too runny. All in all, with a few tweaks I will definitely make again, if nothing else than for the awesome chocolate cake recipe.

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Reviewer:

Kmurph88

Reviewed: Feb. 23, 2013

This recipe is amazing. I made cupcakes instead of cake. Also, on a previous suggestion, I toasted the pecans and coconut. You really don't need double the frosting when making cupcakes so I had a ton of extra. I have never gotten so many compliments from one dessert before in my life! As my coworker put it: "WOW, now that's one righteous cupcake! The flavor is rich and buttery and makes my taste buds dance an Irish jig in delight! The cupcake top has the right amount of crunch to add contrast to the moist softness of the cake. This is quite possibly the best German Chocolate cake recipe I've ever had!" That about sums it up!

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SistrWmn20

Reviewed: Feb. 8, 2013

I made this cake as printed. I always want to give the chef who posted it the benefit of the doubt. Glad I did, this cake is fabulous! Unlike other posts, the filling was plentiful. Were they trying to use filling on the sides of the cake?? A couple of suggestions: 1. If you only have one mixer, beat the egg whites first, transfer to a separate bowl, and then use the mixer bowl to prepare the yolk, buttermilk, etc. part of the recipe. (No need to wash the mixer bowl between the two uses.) 2. Years ago I purchased heat wraps for my cake tins. These are great for preventing the cake edges from drying out while the cake bakes. This is especially useful for cakes such as this one that is not iced on the sides. 3. Beware, we ate a slice of this cake as our supper in the evening and then a slice as our lunch the next day. It is that good!

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