Reviewed: Apr. 13, 2013

So good! I used 9" round cake pans and made only 2 layers which was a perfect size. After reading reviews I also added another 50% to the frosting recipe to make sure I had enough and it came out perfect. Made it for my best friend's birthday and everyone loved it.

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Reviewer:

Janene924

Reviewed: Mar. 31, 2013

Pros: This cake was delicious! I added 1 tbsp. Baking cocoa, because folks said it needed a more chocolatey taste. Cons: This cake crumbled apart while I was slicing it - made the cake on day 1, frosted it the morning of day 2, sliced it the evening of day 2. However, on day 3 it was much more sturdy and I could actually get a solid slice out of it.

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Reviewer:

melvilles1

Reviewed: Mar. 29, 2013

Small confession... I didn't make the cake BUT the icing is AMAZING! I used another cake recipe from my grams, used a bundt cake pan and this icing and it was so freekin good! I also left the pecan pieces pretty large, and while it was kind of a pain to frost neatly, I really enjoyed the texture mix-up. GREAT recipe! I also had plenty of icing, maybe frosting the layers in between is what depleted some peoples supply? THANK YOU FOR THIS!

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Reviewer:

Coreo

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Reviewed: Mar. 16, 2013

I made mine with semi-sweet chocolate. Very moist, and so easy to make!!!

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Reviewer:

Rachel A

Reviewed: Feb. 23, 2013

My only complaint is that it's really not a chocolatey cake. Next time I will use at least twice the chocolate, or add some cocoa powder to the mix as well. My husband, who loves GC cake and this was for his birthday, asked me if it was a pumpkin cake, judging by the color of it. The rest of it was great. Good texture!

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Reviewer:

germanwife

Reviewed: Jan. 14, 2013

One of the best German Chocolate cakes I've ever eaten; my coworkers all also agreed! Great recipe! Thank you! I used the coconut frosting in between 2 layers and on the very top, then frosted the sides of the cake with a homemade butter and brown sugar frosting. Amazing!

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Reviewer:

amuller21

Cooking Level: Intermediate

Home Town: Osceola, Iowa, USA

Living In: Highland, Illinois, USA

Reviewed: Jan. 1, 2013

Only thing I could add is I wish it made more frosting and less cake. I just never saw the point in a 3 layer cake. I made only 2 layers and used the rest of the batter for cupcakes for my kids as they do not eat pecans or coconut. Even with just 2 layers I would have liked more icing.

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Reviewer:

Kittie1

Reviewed: Dec. 20, 2012

Cake came out great. I don't know if it was me, but it could use a little more sugar. Also greasing the pans are a necessity because I lost a layer due to under greasing. Another tip to cool off the frosting is to refrigerate it so its easier to spread! Third time making this and will continue to do so!!

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