I made this for my Father's birthday with my mother. I lined the bottom of the pan with wax paper, used a bar of baker's German's sweet chocolate, and substituted pecans for walnuts. Let it cool completely before you flip! I let mine cool overnight and then loosened the edges and flipped it onto a foiled baking sheet and it maybe leaked a spoonful. Plus the frosting section didn't stick much at all as long as I was careful peeling off the wax paper. It makes a fairly sweet and tender cake. If your looking for lots of deep rich chocolate, look elsewhere. But if your looking for balanced cocoa flavor and easy to make German Chocolate cake the night before an event, this cake is a keeper! Thanks for the lovely recipe.
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I made this for my Father's birthday with my mother. I lined the bottom of the pan with wax...