As a previous reviewer noted, this recipe is almost exactly the same as the one on the Baker's german chocolate package, with the exception of the cake flour. I only had 3 8.5 inch pans and it worked fine. The cake itself was very good--moist and light. I used the filling recipe on the Baker's chocolate because of the complaints that this one did not make enough (used evaporated milk like both recipes state, and it seemed to take forever to cook, but I didn't have any problems with the consistency or taste) and it actually made a little too much. I ended up frosting the sides of the cake with it, which turned out to be a mistake---too rich and too much of a good thing! I think a chocolate ganache would work much better and also help with the cake's overall appearance. I toasted the pecans and coconut and aggree that this gives a better flavor. Overall, I would say that this is the best German chocolate cake I've had and is much better than anything you would buy in a store. Everyone loved it, even my mom who hates pecans---highly recommended.

I liked the addition of mint, but found this particular cake to be on the dry side...the frosting was good, though.

Not a bad cookie, but I found these to be too cake-like and a little on the dry side.

Wonderful recipe. I've been on a search for the perfect chocolate chip cookie---and these are pretty close. However, I found the initial batch to be much too sweet, so per other reviews reduced the brown sugar to 1 3/4 unpacked and the white sugar to slightly less than half a cup. I also only used one cup of chocolate chips. Everyone loves them; thanks so much for sharing this recipe!