German chocolate cake with coconut-pecan filling from Cook's Illustrated Annual Edition 2005 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on February 20, 2020

    Made this recipe again as a layer cake vs. sheet cake and it came out much better - moist and a good chocolate flavor that works very well with the delicious frosting. Even though German Chocolate isn't my favorite type of chocolate cake, I now think that this is a great version of it. I removed cake from oven just after edges started to separate from pan sides. Centers were 195F. I greased pans with unsalted butter and dusted with unsweetened cocoa vs. the baking spray + flour as suggested in recipe - cakes unmolded nicely. Recipe says to use ~1 cup of frosting between each layer - I used a scant 1 cup so there would be a bit extra to make a thicker, prettier layer on the top surface. [Cross-post for Annual Edition/ Magazine/ Cook's Illustrated Cookbook/ Leite's Culinaria]

  • ashallen on August 27, 2019

    I need to try this recipe a second time - I chose to make it as a 9x13-inch sheet cake vs. the two 9-inch round cake layers specified in the recipe (each then halved to create a 4-layer cake). I ended up with a thick frosting layer perched on top of a thick, not particularly moist cake slab. If I had made the layer cake, the frosting sandwiched between the thinner cake layers would have done a much better job of moistening the cake! I took the cake from the oven once the center reached 201F and it was a bit dry - I'd remove it sooner next time. While German chocolate isn't my favorite chocolate cake (I like more chocolate), the flavors of this cake worked very harmoniously with the coconut-pecan filling. The coconut-pecan filling was delicious (even though my pecans weren't very flavorful) and works great on yellow butter cake, too. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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