German Chocolate Cake III
I was a little worried about this recipe, because a few of the previous reviewers said it was dry. But I thought I'd try it anyway, because it was the only one I could find that called for cake flour rather than all-purpose.Boy, am I glad I did This was one of the lightest, moistest cakes I've made in 35 years of baking.
I only made a single batch of filling, but I stirred in about 1/2 cup more coconut and nuts than called for, and it ended up being exactly the right amount for the top and between the layers.
Difficulty wise, I'd place it around an intermediate level. It is kind of time consuming, though. It took me almost exactly 3 hours from the time I started till I finished the cleanup process. BUT it took several more hours after that for the filling to cool enough to assemble the cake. I ended up wrapping the cake layers in plastic so they wouldn't dry out before I could put the filling on them. The next time I make this, I'll make the filling up the day before, so it's ready to go. As another reviewer mentioned, it takes about 1/2 hour to actually make the filling, so just set that amount of time aside either the day before or several hours before you plan on making the cake, so it has time to cool, and you'll be fine.
13 users found this review helpful
Sep. 13, 2011