This was AWFUL! Dry, overly sweet, flat chocolate flavor, with a weird bitter/salty aftertaste. The CL recipe for German-Chocolate Cake with coconut pecan frosting is far better - more time consuming but definitely worth the effort. This isn't worth even trying to save with some adjustments! YUCK.
German Chocolate Bundt Cake
heidimotsch Posted: 09/09/10
Kipling Posted: 08/07/09
An excellent, deliciously moist cake. I easily substituted regular milk for buttermilk, and worked with what I had in my home, and it came out wonderfully. I will definitely make it again, it is fairly easy to prepare, it needs no embellishment or other food items to go with it.
militarygirl21 Posted: 08/26/09
Well about a week ago my friend and I decided we were going to make a cake an dinner all homemade so we wanted to make something different from the average chocolate cake so we did we picked German Chocolate well we had fun making it but the cake just wasn't as good as we thought it wasn't fluffy like it should of been it was extremely dense and this was because of the filling the coconut and all the pecans. We said we would make the cake again but next time but the coconut and pecans and stuff on top to make the cake less dense and more fluffy it just needed to be softer but it did taste well
satsumaimo Posted: 12/09/09
Really delicious. Wonderful texture and a wonderful chocolate and vanilla flavor. However, I also had a sticking-to-the pan problem. I had a non-stick bundt pan and used Trader Joe's cooking spray, but the top of the cake did not detach. Next time (and I do anticipate trying this cake again) I will make a few adjustments. I'll try butter + flour on the pan to hopefully avoid destroying the pretty cake. I'll also reduce the sugar in the cake-batter, and add some salt to the streusel filling to make it a bit less sweet--I skipped the glaze, and the cake was still *very* sweet without it.
Lololebic Posted: 02/27/10
My boyfriend and I loved this cake. He threatened to eat it all in one sitting! I followed the recipe exactly except for using unsweetened coconut, and skimping a little on the white sugar, just to let the natural flavor shine through. Fluffy and delicious!
Teener Posted: 04/20/10
This cake is really good - nice and chocolatey. I took it to work and between six people we had one piece left over at the end of the day! I used cake flour and superfine sugar, also sprayed the pan with baking spray with flour and did not dust the pan with sugar.
FrauSnow Posted: 06/22/10
The family loves this very tasty cake and it recently sold for $15.00 at a church bake sale. I substituted hazelnuts for the pecans and didn't have any buttermilk so I made my own with milk and vinegar. Nice chocolaty flavor and texture.
DeneanTX Posted: 06/11/11
MADE AS IS - - it is a FAIR RECIPE ... the first time I made it ~ I really did not care for the CAKE part of it ... it was not as rich as I prefer my chocolate cakes to be ... the second time I made it I went back to dusting bundt pan with cocoa powder (any chocolate cake I use I dust pan with cocoa powder instead of flour) ... I used more nuts and I toasted them [1/3 cup pecans & 1/3 cups walnuts] ... also the second time I made it ~ well I did not have all of the CAKE ingredients on hand so I improvised with a cake mix - double chocolate fudge - filled bundt pan 1/2 full added streusel and topped with remaining batter ... baked per package directions and WOW was so very happy!
Conana3 Posted: 03/17/13
Great recipe. Made it 3 times just like the recipe. The last time I did add pecans and toasted coconut over the glaze. My husband is a chocolate lover and he loves this cake.