German chocolate cake with coconut-pecan filling from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on February 20, 2020

    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 think 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]

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