1 Review

The topping gets 4 stars, sadly the cake only 2. The topping is gooey and very sweet, as you would expect from German choc cake. I toasted the pecans as suggested - yum! The butter/egg/ milk mixture cooked for at least 20 minutes to get thick enough to coat spoon, and was still pretty squishy after cooling. I used an ice bath for cooling down the mixture quickly. The cake baked out nice and moist, the problem is that it doesn't taste like much of anything - barely a hint of chocolate. I was concerned when I tasted the batter before adding in the egg whites that it didn't have much flavor so I added 3 TBLS of Extra Brut cocoa powder (I used Trader Joe's Dark chocolate to begin with.) I baked this in a 10x15 pyrex dish, which held the batter perfectly - I was going to a potluck and thought a sheet cake better then tall and round. It took 35 minutes to bake (had to guess at the temp - 350 - not posted at the time). I had more then enough topping to cover the top and sides. This is a fairly pricey cake to make $7-8, (it would have been more if the nuts and butter hadn't come from Costco), which made the lack of flavor all the more disappointing. Thanks for topping recipe Sharon, I will use it again. Made by one of the Unrulies Under the Influence for ZWT6

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momaphet May 25, 2010
B. B. King's German Chocolate Cake