This cake is the best! I read a lot of reviews and here is the advice I followed: Do Not Over Mix the batter or it will fall apart! Check cake 20 min. into baking, didn’t take the 30 min. the recipe called for. Make 1 1/2 amount of frosting. Add more cornstarch to thicken up frosting or add instant Vanilla pudding. I didn’t add pudding, because I wasn’t sure WHEN to add it in. Frosting took approx. 30 min. to cook and longer to cool. Plan on investing a good amount of time into it. (But it is well worth it!) Toast the coconut and pecans. Something new I discovered while making this: I must have over mixed because I had trouble getting the cake out of the pan. The bottom layer began to crumble. I stuck the other two pans in the freezer for approx. 1 hr? To remove the frozen cake I placed a towel soaked in very hot water on the pan and it came right out! The cake is easy to handle while frozen and thawed out in the time it took to me to frost it. (I took a good amount of time frosting it) Freezing it didn’t dry it out. It tasted and looked amazing! Hope this helps!
Professionally MOIST! Heirloom recipe. I thought that the spread would get thicker but discovered that it was fine and soaked in a little. I accidentally dropped an extra tablespoon of vanilla into the spread and it was still yummy (phew). I tripled the chocolate and shortning at the end to get all the way around the cake. I pre-measured out all the ingredients and it went fast and was fun even with 4 little interrupters. I JUST NEED A WHITE CAKE THIS MOIST.
I am not usually a big fan of german chocolate cake because I don’t like coconut. However, I made this cake for my family and they loved it. It was all gone in two days. I used less coconut and more pecans to suit my taste better. I enjoyed a piece myself. This will be my german chocolate cake recipe from now on. Thanks so much for sharing.
Delicious!!!!! Although, i found the icing a little difficult to work with….. But absolutely good to the tummy!!!!
Made this for my dad for his birthday. It was terrific! Everyone said it was the most moist chocolate cake ever! I messed up on the frosting (didn’t tell anyone I did), everyone still loved it.
I made this for a friend’s birthday, and she absolutely loved it. I did have to make some alterations since I didn’t have all the ingredients. I soured some milk with vinegar instead of using buttermilk, and I used all-purpose flour in lieu of the cake flour. All in all, it was still a very moist cake and very tasty.
1/2 cup water
4 (1 ounce) squares German sweet chocolate
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