Reviewed: Mar. 26, 2012

Good in theory but the carmel mixture runs all over and trying to add half the cake batter on top just makes a mess. It doesn't cover the cake and mixes with the carmel. Pre baking half the cake for 15 minutes then the carmel and other half the batter baking for another 20 just makes for a burned cake on the bottom and a gooey, half baked cake on the top. It got one star because I couldn't give it a negative one. I am an experienced baker and sell cookies as a side business, so it's not that I don't know what I'm doing.

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Reviewer:

cooking diva

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Hinesville, Georgia, USA

Reviewed: Oct. 30, 2011

Excellent cake! I took a reviewer's advice and used one jar of Mrs. Richardson's Caramel ice cream topping instead of making the sauce, and it was fab. I definitely recommend this recipe! It's great served with vanilla ice cream.

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Reviewer:

EskieMom

Reviewed: Sep. 10, 2011

THIS.IS.INCREDIBLE! I followed the suggestions from other reviewers, topped with caramel sauce, chocolate sauce and leftover pecans, and the cake turned out absolutely perfect. I have absolutely no complaints. It was SUPER rich, so eat it with a glass of milk :) Everyone who tasted it asked for the recipe, and I'll definitely be using this recipe for years to come! USE IT!

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Reviewer:

acscott12

Reviewed: Aug. 23, 2011

This cake was very good. Pretty easy to put together. I made it a couple weeks ago and have requests to make it again.

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Reviewer:

lovetobake

Reviewed: Jun. 7, 2011

I don't have a German chocolate cake mix available in our place so what I did is I made my own chocolate cake from scratch. I substituted the caramels with a home made one since I didn't want to go the market (1 can condensed milk submerge it onto the water and boil for 3 hours, make sure it's submerged so refill the water every now and then). It came out great also! I scratched some of the items in the ingredient list (caramels, butter and evaporated milk) I used walnuts instead (that's the only available nut in the pantry haha) This is really really good it come out perfectly moist and rich at the center :)

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Reviewer:

gellyn

Reviewed: Apr. 7, 2011

I made this for a coworker's birthday, and it was a hit. Several people asked for the recipe and I was happy to direct them here! I wonder if this could be made with an 8-inch round cakepan? Presentation was the only area where the cake seemed to be lacking.

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Reviewer:

pdeboard

Reviewed: Mar. 24, 2011

OUCH! I was in a hurry and didn't take the time to read the other reviews (shame on me). What a lesson to be learned. I made it just the way it was written and the caramel floated to the edges. It was still soooooo tastey and I will definitely make this again with the revised version...less butter and more evaporated milk.

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Reviewer:

Lyn

Cooking Level: Expert

Reviewed: Jan. 15, 2011

This cake is sooooo good! You could leave off the frosting and it would still be wonderful!!The longer it sits the better. Will definately make again.

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Reviewer:

Karen

Reviewed: Jan. 4, 2011

This cake is awesome. I didn't change any ingredients, but if you melt caramel mixture before backing first layer, it will cool and thicken slightly while first layer bakes, stopping it from pooling to the edges. Also, I found that if you sprinkle the pecans and chocolate chips first and then pour caramel mixture on top, this too will help with caramel pooling at edges.

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Reviewer:

diane Michaud

Reviewed: Nov. 14, 2010

This is very good and very rich. I used the caramel bits, (found in baking isle), so that eliminated the unwrapping. However they are only 11 oz. not 14 oz. So I used 2-1/2 TBSP butter, 2 tsp. vanilla, and 1/2 cup of evaporated milk to melt the caramels in the microwave. I nuked for 3-1/2 min. at 70% power. That way the caramel thickens. Do try the evaporated milk as it intensifies the caramel flavor. I thought the chocolate frosting too sweet so I upped the chocolate to 1/2 cup of bitter-sweet chocolate chips. I thought it was very decadent, and I would be proud to serve this to family and friends. Thank you for sharing your lovely recipe, K. Casler.

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