The cake is quite good, however if you live at altitude you are going to have trouble thickening the frosting and by the time it thickens it will reduce significantly and you will have barely enough to cover a 2-layer cake. Also, I used cake flour (don't do that), so it was a bit dry, but I fixed that by refrigerating it in a sealed container for 2 days -- moistened it right up. I wish more recipes had directions for altitudes above 3500 feet, as the cake mix boxes do. Incidentally, the correct name for this cake IS German's (not German) Sweet Chocolate Cake. It has nothing to do with Germany.
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The cake is quite good, however if you live at altitude you are going to have trouble...