Wow! Fantastic! I also made an extra 1/2 batch of frosting so the cake would have plenty. I have also made this frosting and put it on my "quicky" German chocolate cake: 1 box reg. German chocolate cake mix, 1 box instant chocolate pudding mix, 1 1/3 c. water, 4 eggs, 1/4 c. oil. Mix for 4 minutes. Bake at 350 20-25 minutes. 3- 9" pans. With this frosting, it tastes like it is from scratch.
I made this for a special request from my sister for her birthday. I can't say it's the best german chocolate cake I tasted but it came out pretty good. I couldn't believe I made a cake like this from scratch, even the frosting. I baked the cake in a large 9" cake pan and torted it instead of baking in different pans which took about 20 mins longer to bake. I used the recipe exactly for the frosting and put it in the layers and the top. Then I made a batch of Kittencal's Chocolate Buttercream Frosting #89207 to ice the sides of the cake and decorate like in my picture. The Coconut Pecan frosting amount in the recipe turned out perfect for doing it this way. Everyone liked it because it wasn't too sweet. Definitley worth a try if you like german chocolate cake.
I made this cake for my mother's birthday -- German Chocolate is her favorite (mine, too!). It was SO GOOD! Probably the best German Chocolate cake I've ever had! The steps to me seemed over-the-top, so I did this instead: -Beat sugar and butter together in an electric mixer (unless you're seriously buff :P ). -In a bowl in the microwave, melt 1/2 cup semi-sweet chocolate chips. -Make some delicious strong coffee and add 1/2 cup to the melted chocolate chips (instead of water). -Back to the butter/sugar mixture -- add the eggs and keep the electric mixer going for a while to get them whipped in! -Now slowly add the flour, then the baking soda and salt. -Add the buttermilk and vanilla extract. -Slowly incorporate the chocolate and coffee mixture. -Set the electric mixer to a medium-high setting and let it go for a few minutes. I also made it in four 8-inch pans instead of three 9-inch pans, because that's all I had!
OMG - baked this for my husband's birthday (GCC is his favorite) he rates this one a 10! Everybody at the party loved the cake - I did toast the coconut and the pecans before adding to the cooked frosting... YUM
DH's 36th Birthday was last week and his favorite cake (which I've never made) is German Chocolate. According to DH: This is the best version he's ever tasted! I did 1/2 the recipe (but per the comments kept the full amount of frosting) and used 2 smaller cake pans - so although I'm sure my frosting-to-cake ratio was a bit high, I certainly didn't hear anyone complaining! Notes: I had to let my frosting set in the fridge for about 45 minutes before I could spread it. This cake is even better the follow days after being made... amazing!
Wonderful, tender and moist cake. Dividing the batter into three 9" pans makes for thinner cake layers. I did end up doubling the frosting ingredients, however, after using all the frosting I made, I ended up thinking it was probably too much for the thinner layers of cake. Next time I will make about half an extra amount of frosting which I think would provide the perfect amount. We really enjoyed this, Kozmic Blues, thank you for sharing : )
Delicious! Followed it exactly. Now I have specific requests for this cake. I do double the frosting though. Keeper!
Made this for my son's birthday, at his request. The cake was beautiful, looking exactly like Bev's picture. Delicious, moist and very rich. Used 1 1/2x the frosting amount which was perfect. And instead of melting the chooclate with water in a double boiler, I used the microwave. Thanks for sharing the recipe!
My husband's favorite, too. I always double the icing recipe. This is a lot of work so he only gets it for special occasions but it makes the moistest, most impressive cake you can imagine.
This cake was REALLY excellent. My only advice to folks hoping to try it is that the frosting took longer to cook than the time allotted in the recipe; trust your spoon and happy baking! I, too, took paagiela's advice and decorated with chocolate buttercream. I also toasted the pecans and coconut. Thanks for posting this recipe...it's a huge hit with my dad, whose favorite cake is German chocolate. He rarely gets it from scratch, but now that I've found this recipe, he asks for it every birthday/Father's Day. :)