I am thrilled with the results of following most of this formula. This cake is an American classic, and so it comes with certain expectations. I always expect a German's Chocolate Cake to be softer and sweeter, buttery and coconutty. This formula delivers!
Some adjustments I made: The cake I made exactly as instructed. I needed a six inch cake, so I had enough batter for three six inch layers, and one eight inch layer for my family to keep. I did not follow the frosting recipe at all. Instead, I used the one inside the box of chocolate squares. I toasted the nuts and half the coconut. I only added the toasted coconut to the frosting, reserving the raw coconut for garnish. As for the chocolate sauce, I never use shortening in frosting or sauces. Butter has a lower melting point which results in better mouthfeel. I melted the butter on low heat to keep it from scorching, chopped the chocolate into small bits, and after removing the melted butter from the heat, immediately added the chopped chocolate and stirred it after the chocolate was mostly melted. I used 1 oz. of chocolate and a tablespoon of butter. It turned out perfectly.
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I am thrilled with the results of following most of this formula. This cake is an American...