Reviewed: May 16, 2008

This is the exact recipe from Baker's German Chocolate package. My family has made this cake for more than fifty years. If you follow the directions of the package, this is a no-fail work of art. However, using CAKE FLOUR instead of regular flour (follow directions on cake flour box for conversion) makes this cake taste like it came from Heaven. As the directions from the package state for the icing, "cook over medium heat...or UNTIL THICKENED." That is the key for the icing. If you do that and wait until it has cooled significantly, the icing will stay on the cake - sides and top.

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DeLisa

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: May 14, 2008

This cake took me forever to make, but it was worth it. Before I ever got married, my husband said "birthday cake doesn't come from a box", so the pressure was on. I had never had a great experience with a homemade cake, so I was a little worried. My mom always used mixes (and she makes EVERYthing else homemade). My cake was not nearly as beautiful as the one in the picture, but it was so yummy! Thanks for a great recipe, and for easing my fear of homemade cakes.

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terbear418

Cooking Level: Intermediate

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Reviewed: May 11, 2008

this was my first time at baking a german chocolate cake that did'nt come from a box,and i have to tell you this was very good,toasted the coconut and pecans added dark chocolate on top as decoration.try this its good.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Mar. 31, 2008

I made this cake for my Wifes 5oth Birthday. It was great. I change the serving size from 24 to 16, and cooked in two 9" round cake pans for 25 mins. What did the trick was I still used 4 of the 1oz German Chocolate Squares instead of the 3 when reduced the serviing size. My Wife said I have to cook for her next 50 Birthdays.

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pparm

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 11, 2008

Great Recipe, it comes from the inside of the Bakers German Chocolate Box. :)

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Jennifer

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Reviewed: Dec. 9, 2007

Hey. Its a great great recipe. Thanks!

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laurel

Cooking Level: Expert

Living In: Prescott, Arizona, USA

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Reviewed: Nov. 14, 2007

Came out just right...very tasty frosting... the pecans really make the cake.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Oct. 23, 2007

I used the frosting recipe, but only used 1 C. sugar. This turned out great. The store was out of german choco. squares so I bought a german choco. box cake. I modified it by making it a bundt recipe (a more dense cake) by using 1 sm. pkt. instant choco. pudding, 4 eggs, 1/2 C. oil, and 1 C. water. Spread evenly in 2 round pans and bake as instructed on box. I used instant chocolate mousse for the sides and decoration. It gave the cake additional flavor and texture. Who needs ice cream when you have chocolate mousse.

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Aug. 31, 2007

The frosting is delicious! But at my house we prefer to eat it with devils food cake. Taste great

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MEGAN

Home Town: Billings, Montana, USA

Living In: Galloway Township, New Jersey, USA

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Reviewed: Jul. 15, 2007

I usually do not like german chocolate cake but I liked this one. I made it for my husband's birthday who LOVE'S german chocolate cake. He thought it had a good flavor but needed more chocolate. Said it tasted more like spice cake (maybe that is why I like it). I also made 3 round cakes instead of one 9X13. Bake for 25 minutes if you choose to do the same.

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Jules

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Reviewed: May 26, 2007

Wowee!!! This was a great recipe. I'll definately make this one for years to come. The cake is very moist, great chocolate taste, it is also rich. I did have frosting left over. Look no further for a german chocolate cake recipe! This one is perfect

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Becky

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Reviewed: Mar. 28, 2007

This cake turned out really well. I had gotten sick of paying $2.50 per slice at the grocery for German Chocolate cake so thought it was about time I made my own. The sponge is light and moist. The frosting is yummy and I had to be careful not to eat it all before it went on the cake. Just a word of warning, make sure you seperate the egg yolks really well for the frosting. I got a little white in the mix and ended up with boiled egg type lumps in the frosting. Fortunately they were big enough to pick out and didn't spoil the frosting. The recipe is a little fiddly compared to a standard sponge and take a little while, but the texture makes it worth the time investment. I would recommend making this recipe.

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JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

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Reviewed: Feb. 19, 2007

Everyone loved this cake, even my father-in-law who can be pretty critical of cooks sometimes. The only change I had to make was that it took nearly an hour to cook all the way through in a 9x13. It still turned out lovely, but something to keep in mind.

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Amanda

Cooking Level: Expert

Home Town: Swanton, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: May 30, 2006

It was amazing - I added about 2 more ounces of coconut to make the frosting just a little thicker, and it was perfect!

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Kari

Cooking Level: Intermediate

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 4, 2006

Great recipe! Hubby won't let me make it from a boxed mix ever again. Frosting is the best we've ever tasted too.

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Kimela

Cooking Level: Expert

Home Town: Guymon, Oklahoma, USA

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Reviewed: Nov. 14, 2005

I made this for my sister's birthday. I was fantastic and is huge!! I can see why you would make it for potlucks, it made 20 large slices with ease. I live in Australia and unless you posted this Cindy I would never of gotten it. We don't get many of your original ingredients (in the U.S. packaging)and would never of gotten the recipe, so thank you for posting it.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 3, 2004

I also made this for my husbands birthday. This was the best we've ever tasted. For some reason it over-flowed the pan while cooking so I just cut all the excess off, along with the top crust before frosting and it was extra moist.

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PEGLYN

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Reviewed: Oct. 3, 2002

This was a delicious and very easy german chocolate cake. I have to make it every year for my husband's birthday. This recipe was very time saving and just as good as the 3 layer one, but much quicker to make. This recipe is GREAT!!

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MAYMARSH

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