Hi, has anyone made this great cake???? and if so In the book it does NOT call fro cream of tartar for whipping the egg whites, is this a misprint??

and is the recipe for the frosting enough to cover the whole cake or does it need to be doubled??? Thanks

and Garth if your reading this feel free to drop by for a slice!

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i guess no ones made tht cake

The egg whites will beat up nicely without cream of tatar. German choclate cakes are generally not frosted on the sides, just the middle layers and top. Trisha doubles the reciepe because garth likes his cake frosted on the sides.

THANK YOU!!so much i

have only seen recipes where you add creme of tartar, and I do want the extra frosting I don't eat alot of sweets but this looks soooooooooooooooo goooooood! again thakns!

This was the first recipe I tried from the book and everyone in my house loved it. If you double the frosting then you can easily cover the whole cake.

P.S. Once frosted and put together, this cake is easily a foot tall and believe it or not it gets better as it sits in the refrigerator. My family ate it for a good 3 days after I made it.

The CAKE IS HUGE!!!!!!!!!

I had a sample of it, and it is so good and not sickly sweet, and having been a chef in a french reastaurant I have tried many cakes this one is amazing it exceded my expectation!!

now it is sitting there tormenting me,

I can not wait until tonight, in the meantime I guess I can wait, it is also 2 of my dogs bithday and I'm sure they want their Beer , Steak and Ice Cream!

This was a hard one for me to make! I didnt realize you dont ice the sides so I spent alot of time doing that. It turned out good but my favorite cake off that book so far is the iced italian cream cake!!!! I LOVED IT!

it WAS so good...but it's all gone i see another on in the very near future!