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Original BAKER'S GERMAN'S Sweet Chocolate Cake

Original BAKER'S GERMAN'S Sweet Chocolate Cake recipe
photo by:kraft
I've made this recipe for many years and it always turns out flawless. Hands down, it is the best and most impressive German Chocolate cake around. Some tips: Use good cake...read more
posted by
penelope1730
on 10/6/2014
time
prep:
30 min
total:
2 hr
servings
total:
16 servings
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posted:
10/6/2014
I've made this recipe for many years and it always turns out flawless. Hands down, it is the best and most impressive German Chocolate cake around. Some tips: Use good cake pans and *parchment paper* is your friend, not waxed. Don't forget to add the egg whites, which seems to have happened w/one of the reviewers. This cake should not fall. Did you beat the egg whites thoroughly? Altitude and humidity can sometimes make a difference. Make any adjustments if you're using a convection oven. Keep the oven door closed. If you must check, look through the oven window instead. We're chocolate lovers, so along w/ the pecan-coconut frosting, I make a soft whipped chocolate ganache. This cake is incredibly moist and decadent - worth every minute it takes to make.
posted:
9/24/2014
My son will be 40 the 30th and I have been making this cake for 45 plus years. Everyone looks forward to having a piece when it is done. The best time to eat this is after it sets for a day.
posted:
8/14/2014
I have made this cake with the frosting for my husband every year since we have been married, this is the 39th year! It's his favorite. I have never had an issue with it! I sometime make it with round layers and sometimes I just do a 9x13 pan.
posted:
7/18/2014
My family has been using this recipe for years! it is the only one we trust and it comes out delicious every time.
posted:
6/13/2014
Well, its time consuming. I followed to a T and it tastes blah (the frosting is good though) and it fell. Like in half. Totally a waste of time seeing as it doesn't even taste that good unless you douse it in frosting. Waste of calories and effort:(
posted:
4/18/2014
This cake is amazing! Instead of using 3 round pans I just used one big round pan. I did not use wax paper just sprayed the sides and bottom and it came out perfect without breaking. It did take longer to bake, like 20 minutes.
posted:
12/22/2013
My family begs for this cake every Thanskgiving and Christmas. I use the extra egg white in the cake mix. Delicious every time I make it.
posted:
12/22/2013
My cake fell in the middle. Should I have used cake flour and NOT all purpose flour? Also, if you put 4 egg yolks in the cake batter and use 4 egg yolks in the icing, you have 4 extra egg whites!
posted:
12/17/2013
The king of cakes. One thing I do is to melt the chocolate in 1/2 cup of hot coffee instead of water Oh My!!!!
posted:
12/7/2013
The frosting IS the cake. Yummy wonderful. The secret to getting the cakes out of the pan is spraying AND cutting a round of parchment paper for the bottom. I didn't do this. Was very careful but the cakes stuck to the bottom. I used a metal spatula to remove the layers from the pan. They do not look nice. The frosting will save them. If you have a favorite chocolate cake recipe, I'd suggest you use that. This cake is good but frustrating & not so special that it can't be replaced & not missed.
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