Reviewed: Apr. 14, 2012

Made exactly as directed, with two exceptions: I made only 1/3 of the recipe (8 servings) in a 9x5 bread loaf pan, and I used semi-sweet chocolate. Baked about 35 minutes. Waited about 30 minutes before flipping over. It flipped clean, except for some coconut that I scraped out and put on top of the cake. No sticking, no big mess. As for taste, it's slightly less chocolatey than a german chocolate cake from the grocery store or a package mix - next time I will double the chocolate. The topping was nutty and coconutty, but a little bit watery tasting, hence the 4 stars. The texture was good, and it was plenty sweet, so over all a quick, easy, yummy frumpy homemade cake. NOTE: This looked just fine for a casual easy dessert. Ignore the complaints about appearance. (It is an upside down cake, after all.)

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

I have done this cake 3 times. Luv it!.

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Reviewer:

chomelwangi

Reviewed: Jul. 30, 2011

A trick to have it come out of the baking dish without sticking, is to line the dish with parchemint paper. This way, it comes out effortlessly without sticking! I topped half of the sauce with pecan and left out the other half without pecans. At the family dinner, I got mixed reviews. Some could NOT stop eating it, and kept going back for more. Others, thought the cake was not rich enough or was lacking flavour. They said it just doesn't satisfy the sweet craving. I only tasted it a whole week later (stored in the fridge), after warming each slice a bit in the microwave. I loved it! I thought it just hits the spot! It was still moist and delicious! So here you go, some were addicted to it, and for some, it was too light. You be the judge!

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Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: May 15, 2011

Fantastic cake and easy. I made it with regular semi sweet chocolate and it was brilliant.

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3 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Living In: Niagara-On-The-Lake, Ontario, Canada

Reviewed: Apr. 1, 2010

I love this cake! I never would have thought to make a german choc cake upside down, but its soo much easier

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Reviewer:

jenncooks

Reviewed: Aug. 14, 2009

love the cake. the one change Imade was to bake it in small round ramekins. To serve I add a dollop of whip cream and a spoon

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Reviewer:

rozanita

Reviewed: Jul. 29, 2009

Very Tasty! I baked it for my Mother's 80th birthday party - it's her favorite cake. As noted before - it's not the prettiest, as it comes out of the pan a bit awkwardly but tastes great! will make again -

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Reviewer:

Jake's Mom

Reviewed: Apr. 21, 2009

Didn't really like this, was a little too wet and watery for me. Won't make again.

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Reviewer:

Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

Reviewed: Mar. 21, 2009

This tasted pretty good but was not very pretty to look at. Typically chocolate cake goes quickly in my house. I ended up throwing the last few slices away.

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Reviewer:

WORKINGGIRL61

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Cooking Level: Expert

Living In: Schenectady, New York, USA

Reviewed: Nov. 4, 2008

This was a really great recipe. I let mine cool before flipping it. I put the cookie sheet on top of the cake pan and flipped it that way. Only had a little bit of cake come apart and was able to clean it up with the excess icing. Delicious German Chocolate Cake.

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