Reviewed: Nov. 24, 2009

This is most definitely a five-star recipe, no doubt about it. I made this cake for a friend's birthday, and everyone loved it. People fought over who would get the last piece. The cake was light and moist and nicely chocolate-y, and the frosting was to die for. I melted more sweet German chocolate to use to decorate the top of the cake. I don't even like coconut, but *I* liked this cake. All in all, this cake was a dream, I'm definitely saving the recipe to make again and again.

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Kashmir

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 4, 2009

Awesome cake! I couldn't find German chocolate, so I used regular semi-sweet chocolate and it turned out just fine. I would be cautious about serving 24 though. Maybe on a dessert buffet with little slivers this would work, but not if it is your main dessert.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 12, 2009

I have to give her 5 stars every year. I only make this cake for my husbands birthday. I don't know why!! It is delious!! So much easier than the 3 tier cake I used to make!! LOVES IT

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marshmay

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Reviewed: Sep. 27, 2009

I made 3 layers, so adjusted ingredients to 36 instead of 24. Plus, I added 3 more squares of german chocolate with same amount of water. Awesome! This is a very moist cake. Icing took a very, very long time - but worth waiting for. Make sure you allow enough time to get this cake right. It's not the easiest of all cakes -- mainly because of time and number of ingredients, but it looks beautiful and tastes wonderful.

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CDMCGILL

Cooking Level: Expert

Home Town: Richmond, Texas, USA

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Reviewed: Sep. 19, 2009

I made this cake for my mate's birthday. Not usually in on scratch cakes, but we live in the caribbean, where box mixes are hit or miss on freshness. Great taste and texture.

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goodwitch1

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Reviewed: Aug. 30, 2009

I made this for my step-father's birthday. German chocolate is his favorite, whereas my mom and I can't stand it much. We tried this, and I had seconds! It was really that good. So moist, so delicious!

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anelson825

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Olivehurst, California, USA

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Reviewed: Aug. 18, 2009

I made this cake for my mother's 60th birthday. She is a professional baker and difficult to impress - she loved the cake! It was dense and moist and the frosting was excellent. I had to leave the pecans out because my son has nut allergies and cannot even be near them, but it didn't matter. Thanks for the recipe, I will definitely use it again!

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MAAHN

Cooking Level: Expert

Home Town: Westerville, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 23, 2009

This was super delicious!

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GrizzTrainer

Home Town: Corvallis, Oregon, USA

Living In: Ashland, Oregon, USA

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Reviewed: Jul. 21, 2009

I agree with you CheryB I will never go back to box(unless I am pressed for time). I made the cake according to JEubanks review and used cake flour. I love cooking from scratch and this one was no exception. The taste was very good although I prefer my cake more solid and not so fluffy. For those that are concerned about it falling apart when frosting it put the cake in the frig for a few hours and then frost with room temp frosting. Love it, thank you:)

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Jul. 17, 2009

I had never made a German Chocolate cake from scratch before although I have made almost every other kind from scratch. I have made the icing recipe before as it is what my family has always used and passed down..Now about the cake recipe--Absolutely Wonderful! Not at all like those box cake mixes which I will never make again! This is is very different as well as much, much better than the box mix! And, it was not difficult to make at all. I highly recommend this recipe to anyone! Thanks for sharing!!

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CheryB

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Reviewed: Jul. 11, 2009

Excellent. I was told that if Jesus made a cake it would taste like this one.

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jenjen

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Reviewed: Jun. 29, 2009

the best recipe ever.got rave reviews from everybody.toasting the nuts and coconut helps.

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steve h

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Reviewed: Jun. 27, 2009

This is great! I liked this so much better than anything in the store and better than a cake mix. It was moist, not crumbly, not too sweet and light and fluffy! The frosting is by far the best I have had for German Chocolate cake. You just want to eat the whole thing all at once. I took what my husband and I didn't eat to work and they loved it there. They said it was a keeper! (they are my test guinea pigs at work)

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flutebabe

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

Excellent!! If you cook it in a 9x13 you have to cook for almost an hour, not the 30 min. Husband asked if I can make again for his bday :)

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Ellen77

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Reviewed: Jun. 22, 2009

This is the original recipe, minus 1 oz of coconut. Awesome egg foam cake, though I wonder if 30 minutes was a good baking time. My layers shrunk quite a bit, but that was probably from over-mixing. But they remained very moist, I should not have imbibed them with simple syrup, it would have been moist enough without it. The filling took about twice as long as suggested, but turned out beautifully. My only problems were: the layers were SO fragile, hard to turn out and plate without crumbling. Also, it was quite difficult to get a clean cut due to the crumbliness. Other than that, delicious, and I don't even like nuts or coconut. I baked mine in three 9in pans. I frosted and decorated it with Creamy Chocolate Frosting and drizzled Satiny Chocolate Glaze around the edge.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: May 22, 2009

Unbelievable how light and airy the cake was. The flavors were perfect.

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Misty

Cooking Level: Intermediate

Home Town: South Amherst, Ohio, USA

Living In: Lake Jackson, Texas, USA

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Reviewed: May 15, 2009

WOW! WOW! This was sublime. I must admite, I used the German Chocolate Cake Frosting II but I used the cake recipe from here, and it was terrific. Had a distinguished flavor with the German chocolate, and just the right consistancy for the frosting. I served it to my European friends and they said it was a truly authentic recipe. Thank you for this, this is a gem!

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Bacchante

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Reviewed: May 12, 2009

DO NOT ATTEMPT TO MAKE THIS RECIPE USING AN OLD-SCHOOL, MANUAL HAND MIXER!!! (unless you want to be super buff.) I made this at my friend's house; she doesn't have an electric mixer, so I did it low-tech. Lots of work, but it turned out great...and bonus: I felt like I deserved the calories!

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Kitty

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Reviewed: Apr. 19, 2009

Excellent recipe. Follow Jay Eubanks' tips in his review and all will be fine. I was leary of melting the chocolate w/ the water, afraid it would seize. But it worked out beautifully. I did have to bake my cake for 54 minutes, at 30 it was still soupy in the middle. Otherwise, followed the recipe to a 'T' and it was well received by all. (BTW this is NOT the same recipe that is on the Baker's package. Close, but not the same.)

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