German chocolate sheet cake 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 January 02, 2020

    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 otherwise 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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