German Chocolate Cake With Coconut-Pecan Cajeta Frosting

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GREAT recipe. definitely work the time.
I made the caramel sauce first, and let it reduce whilst I did the cake. All this the night before.
The cake didnt rise as much as I thought it would. and I didnt have left overs like everyone suggested they had. But it was enough to slice both cakes into half to make a four layered cake. I reduced the sugar to 1 cup white and 1 cup brown, which made it just the right sweetness
the caramel wasn't hard to make. Just wait for a deep amber colour and pour in the milk. Then reduce it down. No dramas
as suggested I also made only half the ganache recipe, it was just the right amount.
a big crowd pleaser, not a hard cake, a definite must for a birthday party!

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I completely agree with the review of May 29th. The cake is very moist and tastes fabulous. The icing is not worth the time and the recipe needs to be doubled to have enough to do the cake right. The caramel took 2 hours to reduce and still wasn't the consistency of caramel sauce as the recipe states. Next time, I will use this cake recipe and make the frosting the old way with egg yolks, sugar, cream and vanilla.

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Mixed review; HORRIBLE recipe to make... created far too much batter so I decided to use three 8" pans instead of two 9" pans. They all ran over the edges and the oven. When I removed them from the pan the mushroom top broke the cake and gave them a ragged appearance. Next, the caramel; definitely it takes AT LEAST 1.5 hours minimum before it thickens. Thirdly, the cake is so moist that the weight of the frosting begins to break the cakes apart. I skipped the ganache, couldn’t take one more failure. So the recipe itself is definitely a '1' as it isn't well written and makes you dependent on other's reviews to actually make the cake work. The taste? That's a 5; not too sweet, very smooth and moist and rich. Won't put myself through the six hours it took to make the cake and the two hours to clean the oven ever again but if anyone I know makes the cake I'll be at the door with fork in hand.

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Loved it!!

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Double the filling!
Purely decadent and one of the best cakes I have ever made! Worth the time and effort of finding the ingredients and putting it all together. Plus, it stays incredibly moist, even after several days. Coconut whipped cream is perfect with it too.

Filling: Amazing! This is a great dessert alone. The cake needs a little bit more than the recipe called for, so double or 1½ the recipe. Do not be afraid when it bubbles up after adding the milks. It took about 1½ to 2 hours until it was the right thickness.
Cake: Moist and the perfect texture. Know the batter is thin and there is almost too much for only two 9-inch pans. It rose in the oven over the edge, making the top wider than the bottom. The rounds did not perfectly line up, but it just looked “rustic” and no one minded.

Also, I did not use corn syrup in any part of the cake, as I try and avoid high fructose corn syrup which is an ingredient in it, and everything turned out great.

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This was one of the best cakes I ever made! It was moist and delicious. Got a ton of compliments and will definitely be making this again. I substituted the muscovado sugar for regular light brown sugar and walnuts for pecans. LOVED it!!

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made this for my husbands birthday OMG best cake i ever ate! making another tomorow sooooo good.

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Best cake ever. The bittersweet ganache was a little too rich for me so the 2nd time I made this cake I used 2oz bittersweet and 4 oz semi-sweet. I also made 1 1/2 times the amount of caramel, coconut and pecans. The caramel took much longer to reduce and thicken than the recipe said. Everyone who tried it loved it! I recommend making the cake part the night before, that makes it not seem like such a long process. Very worth the time it takes though!

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Great cake very moist chocolaty delicious!! Caramel filling was out of this world. I did not care for the chocolate topping but it went nicely with the overall flavor. Definitely keeping this recipe handy!!

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LOVE! LOVE! LOVE! This cake! I am a firm believer that any cake that calls itself "chocolate" should look like it so I've never cared for German Chocolate cake but my husband LOVES it. I saw this on throwdown and thought it look AMAZING! I made it for my husband's birthday and now I make it about once a month! It is by far one of the best cakes I've ever had! Its a must try and worth the work!