I haven't tasted the finished product yet, but I know it's worth the stars. As I stirred the frosting, I took the chance to read a majority of the reviews. These are my thoughts:
1) grease and flour the cake pans, then line with parchment and grease the parchment. I used my older 8-in pans that always stick, and using this method, the cakes turned out perfectly! When in doubt, ALWAYS use parchment and thoroughly grease the parchment.
2) be sure to thoroughly cream the butter and sugar before adding the egg yolks. When adding the flour/buttermilk, start and end with flour. Don't overmix it - ensure all white streaks are gone. Gently fold in those pesky egg whites; the cake will be light and fluffy if you are gentle and take the time to fold them in until no white streaks remain.
3) know your oven! I set my timer for 15 minutes so I could rotate my pans (watch America's Test Kitchen people!). I know my oven is off, and I watch it as the time gets close.
4) set your timer for 10 minutes, then turn out the cakes. If you let them sit in the pans too long, they can stick and crumble and all the other things reviewers have mentioned.
5) most German Chocolate Cakes are NOT frosted on the sides - they are filled and topped only. The frosting is VERY sweet, don't over power the cake with frosting.
6) the frosting is like a caramel - it takes time and patience. Toast the pecans and coconut, it will make all the difference.
Can't wait to taste my cake now!!
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I haven't tasted the finished product yet, but I know it's worth the stars. As I stirred the...