Label
All
0
Clear all filters

German Chocolate Cake

Rate this recipe

banner
Preparation info
  • Serves:

    14 to 16

    • Difficulty

      Medium

    • Ready in

      25 min

Appears in

By Rose Levy Beranbaum

Published 2009

  • About

I used to think German Chocolate Cake was too sweet. Then one day after skiing in Utah at Deer Valley, I visited baker Stephanie Kirzus and the Windy Ridge Bakery in Park City and I discovered how absolutely addictive this cake could be. For my version, I started with the classic filling, but then I needed the perfect chocolate cake. I began a quest for a cake that would use oil instead of butter so that it would maintain a good texture when refrigerated but would still be delicious. I base

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title