German Chocolate Cake With Coconut-Pecan Cajeta Frosting

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This is a very DELICIOUS cake! I followed the recipe to a T and I DID NOT HAVE a single issue whatsoever! The cake is difficult, yes! But you have to prep all your ingredients and have a lot of Patience if you want your cake to look and taste like Bobby's! (It looks easy from watching them bake/cook, than you actually making them! so PATIENCE is the key, w/ no distructions... and right measurements for all the ingredients for a successful baking!
I will make this cake again! Love it! Go, Bobby!

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This recipe is not good. The consistency of the icing was not right the ganish consistency was to watery and the cake was heavy. I followed the recipe exactly. Next time I will follow my own recipe is much better.

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Wow! I was a bit hesitant to embrace a "difficult" rated cake. I am so glad I did. Not only was it non challenging, it was the best cake I've ever made. I mean ever.
My husband who is the aficionado on German Chocolate cake was in heaven. I will make this my go to recipe from now on.
It is time consuming but worth it. If I had to tweek anything at all, I would add another 1-2 Tbls. of corn syrup in the ganache. The bitter and the sweet are fantastic. The frosting seems to be minimal, but when put all together it just works. Thanks Bobby

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Very good recipe. I substituted the pecans for slivered toasted almonds and it turned out delicious!! Thanks for the recipe.
I also substituted the chocolate with our own Chocolate Cortes and it works perfectly

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Lots of work but it turned out beautiful, rich, and delicious. Do not undertake this recipe if you are a beginner baker.

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I made this cake for my husband and his family for his birthday. It was a HUGE hit!! This cake impresses even the most difficult to please mother in law! The recipe is most surely not for the faint of heart, however if you just know and prepare for the 4 hour task you are about to undertake its really not difficult to follow the instructions. The one comment I would possibly add is that this cake is much richer than your average German chocolate cake, so make sure you are looking for a much richer alternative to the traditional versions. Aside from this though.... thanks for the crowd pleasing recipe and to all those who are bold enough to take this on, it's so well worth it!!! ENJOY!!!!

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I loved the challenge of this recipe! It was so delicious I had to make a 2nd one the same week! My suggestions for the Frosting: 1 Double the recipe 2 Use a roasting pan for toasting the coconut 3 Use a heavy pan for cooking the frosting 4 No substitutions! (e.g. low fat milk 5 Wear an oven mitt when you whisk the steamed milk into the caramelized sugar! 6 Keep it at a rolling boil and ask family members to take turns stirring - 45 minutes later it will have thickened perfectly!

For the cake 1 Brown sugar works just fine 2 Get all your ingredients measured before you begin (otherwise it can be very chaotic! 3 Move the melted chocolate to your mixer and then added the sugar, coffee, buttermilk etc. 4 Parchment paper rounds make all the difference! 5 Use three 8" round cake pans instead of two 9”and shortened baking time by 7 min. The cakes came out perfectly level with the top of the pans!!

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This is the greatest chocolate cake that I prepared, maybe even the best chocolate cake that I have ever eaten. It is moist, super chocolaty, rich, rich, rich. Also, with the original quantities you're going to get a cake large enough to feed a soccer team. The second time when I prepared it, I cut everything in half and it came out still as a substantial cake.

However, there is no way it can be done in only one hour and 50 minutes, not without 3 or 4 people working in the same time and 2 separate ovens! ツ More realistic, expect to spend 5-6 good hours if you don't have any Santa's little helper. Most important: it takes forever to cool down the frosting at room temperature, and some of the other steps require more time than you'd initially think (for instance mixing the three types of milk and bringing the mixture to a simmer over low heat takes at least half an hour....

P.S. Half of the amount of batter will fill about half of a 9'' standard cheesecake pan.

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This cake is simply divine! I followed the directions exactly as stated in the magazine and had no problems. I made the icing and ganache a day before the cake, which was great because the cake took about 5-6 hrs. Make sure to use the parchment paper as stated in the directions because it will contain the cake batter, otherwise the cake might overflow as others suggested had happened to them. For the icing, make sure that when you reduce the heat (after adding the milk mixture that it still remains at a rolling bubble. I did this and my caramel mixture only took 45 minutes to reduce and it turned out buttery and delicious! Perfect amount of icing for the cake, but not extra, so if you want to eat more than a few spoonfuls throughout the cake baking process, make some extra. Definitely a keeper!

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I made this cake for my mother's 80th birthday. It looked great, but out of 30 people attending the party, most said that they did not care for the cake because of the strong bittersweet taste. I was so dissapointed after spending the extra time and money to make this cake. After reading the reviews I thought the cake would be great.