Reviews & Comments

I modify the recipe. Still preheat oven to 350°F. I use a 13x9x2in pan. Spray bottom of pan with PAM and Line the bottom of pan with parchment paper. Then spray entire pan (sides and lining) with PAM again. Sprinkle about 1/2 cup of flour in pan. Make sure the pan is lighly coated with the flour; on sides, corners and on the lining. There is going to be excess flour. Get rid of excess flour turn over the pan anf lightly tapping the pan at bottom to get rid of the excess. Then set pan aside. I follow the recipe to the letter. I still melt chocalate and cream butter and sugar as follows. However, I just sift the flour,salt, baking soda in a medium bowl and set aside. For the egg whites bowl. I put in the freezer to get it cold ( just the bowl not the actual egg whites). Until its time to beat my egg white for the cake. This is prep before you put everything together as recipe calls for. The cake will bake for 35 minutes, if not done add extra 5 to 10 more minutes. For the Cocunut-pecan filling, i dont want my cake to be dry, so i add extra egg, extra teaspoon of vanilla and 1/3 extra of everything. So if the recipe calls for 1 cup of evaporated milk, it will be 1 and 1/3 cup of evaporated milk. The art of the is to stir constantly until the egg, sugar, evaporated milk, butter and milk cook until it thick and bubbly. You will know its ready, when you take a spoon stir it and the back of the spoon is coated. Once that's done, turn off the heat and the coconut and pecans. Stirring mixture together. Then set aside for 30 minutes. Spread on top of cake. After cake has cool according to the recipe. My cakes always turn out wondrful. People rave about my german chocalate cake.

It was just ok. For all the work that was put into making the cake my expectations were not met.