I made this for my dad's birthday cake, as he loves German chocolate cake. It did not disappoint. The cake itself is moist and tender. (I have used the cake recipe by itself since in a chocolate mousse layer cake). I loved the texture of the frosting with the crunch of the pecans and chewiness of the coconut. (I am a sucker for coconut and pecans though). I did use some dark chocolate buttercream to frost the sides of the cake for a prettier presentation, maybe that offset the sweetness, but I thought it was perfect anyway. Kept well in the fridge for several days too.
On June 3, 1957, a recipe for "German's Chocolate Cake" was the "Recipe of the Day" in the Dallas Morning Star. It was accredited to by Mrs. George Clay.
Either way my mother made them almost every month and they are great. I just don't like coconut but everything else is just so good.
I love this cake! It is a tender, moist cake that I can easily eat without the frosting. Yet the frosting is absolutely divine!
I don't usually like German's Chocolate Cake, however, I made this for a friend's birthday. I opted for the bittersweet chocolate. Yum, good choice--I think it would have been too sweet using the semi sweet chocolate. Next time, I'd like to back off on the sugar in the topping as well. Too rich for my normal diet, but great for a special occasion. Thank you Alice.
Oh my! What a perfect german chocolate cake recipe. Mind you, it will take a little bit to time to make it, but it's totally worth it.
This is by far the best German Chocolate Cake I've ever made, or tasted. The only catch is that it is a labor intensive, dedicated labor of love. It took hours! I made it for our son's birthday, and his face on the first bite was of pure joy. That sound of deep deliciousness, that uuhhhmmmm, was worth the hours of work. Everyone at the party exclaimed on-and-on about how great this cake is. I think the variations of a higher chocolate content, but not too much, is really brilliant. Coupled with toasting the coconut flakes and pecans (whatever you do, don't skip the toasting) makes a huge difference. I will make this recipe again and again, if the high calories and fat don't do me in too soon! Thanks so much to the author, and Fine Cooking, to which we've been subscribers for many years. The best and favorite magazine we receive. Every recipe and suggestion in it is excellent like this one.
I was looking for a new birthday cake to make, and came upon this recipe in the first magazine I opened, so decided to try it. It takes a while to make but the flavours were rich and delicious. Everyone at the birthday party enjoyed this cake!
This cake was way too sweet for me. The chocolate didn't come through despite the higher percentage used. The frosting just made the whole thing linger like corn syrup in my mouth. Even my husband who loves sweet,sugary items barely got through one piece. Sorry,never again.
I just made this yesterday and reviewed it for my blog. Definitely worth the time and effort! It was the best German Chocolate cake I ever had by a mile. http://mmapron.com/2011/11/07/fine-cooking-german-chocolate-cake/