We will be making this gluten free German Chocolate Cake (and many other dishes) in my next cooking class at the Culinary School of the Rockies, March 17th. If you want to sign up there is still some space left.
As we all know, there are many ways to make German Chocolate Cake. An entire chocolate cake can be frosted with a coconut pecan icing as I did a while back in this post. Alternatively, the sides of the cake can be covered in chocolate frosting while the center and top are smothered with a coconut frosting. This is what I did in the photo above.
Although this is a complicated and time consuming recipe, it makes a great birthday cake and is perfect for special occasions.
If this process looks too daunting, I would recommend making the cake the night before (leave in the pans and cover them with a plate, to keep fresh) and then making the frosting's and doing the assembly the next day. This will break up the work a bit.
I hope you enjoy this super rich cake as much as we have!