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I am a chocolate fanatic. I literally have chocolate every single day. My husband seems to think it is a little crazy, but he sure had his fair share of this chocolaty treat!
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Don’t miss this delicious recipe for Salted Caramel Lava Cakes!
oh my word! German chocolate cake is my #1 favorite. I can not wait to try this!!
And your cookbook is coming out when? Don’t forget, you can self-publish on Amazon! I have ponered the same!! You girls are amazing 🙂
This looks SO RICH and so tasty!!
How yummy does this look!?! I’m pinning this for later:)
Do you have to microwave the choc chips with butter or fat in order to melt right? I’ve never been able to microwave them without butter or milk n not burn them or have them get hard n chunky…..
Ohhh man these look so good!
I love this recipe. It’s actually the new recipe Pampered Chef demostrated at their fall conference. Oh so tasty!!!
This is awesome! I’m a chocolate fanatic as well & can’t wait to try this! My so-planned “diet” will just have to wait 😉
Looks great! Would love to have you share on my weekend link party if you are interested:
http://westernwarmth.blogspot.com/2012/10/weekend-warmth-5.html
Thanks, Bobi
Hi Heather!
I didn’t have a problem melting them in the microwave. Just keep an eye on them making sure you don’t melt them too long. If you are worried about it, you could add a little butter, milk or oil!
You are so sweet! Our cookbook will be out in March. 🙂 Thanks for all your support!
I made this last night and it was so, so very delicious, especially warm out of the oven with vanilla ice cream! Thanks for sharing.
I’m in Australia (transplanted from California) and it’s been YEARS since I’ve had German Chocolate cake! Am trying this over the weekend – THANK YOU!
You girls have an awesome site, especially to any of us who miss flavours from home. x
Thanks Addie!! Best of luck in Australia! While we are freezing in Utah, it’s your summer! Have a great day! -The Six Sisters
This ‘cake’ was more like brownies, and it was very dry. I suspected that would be the case when the batter that you were supposed to ‘pour’, was so thick that you could only spread it, with difficulty. It really need more liquid than the minimal oil, sour cream and eggs. It wasn’t dry due to overbaking either, because I baked it for the minimum 25 minutes.
This batter is so thick and gooey it’s very hard to ‘pour’ into the pan and then spreading around was very difficult, it kept wanting to bounce back and not stay at the edges. I re-read the recipe several times to make sure I did everything correct. Just putting it into the oven now. I hope it turns out okay.
The cake turned out great, super yummy, despite the difficulty ‘pouring’ out the batter into the cake pan and spreading it around. I didn’t measure exactly but I added a little more oil and evaporated milk than called for to try to make it a little more workable. It worked – it was great! The only other difficulty was melting and ‘drizzling’ the choco chips. Not thin enough when melted to ‘drizzle’ over the cake. So I substituted drizzling a little chocolate sauce I had instead and it was heavenly.
Despite the batter being so thick and gooey it was difficult to ‘pour’ into the pan, the cake turned out wonderful – so delicious!! I didn’t measure exactly how much but I added a LITTLE more oil and evap. milk so it wouldn’t be so thick and it turned out great. The only other thing was my choco chips wouldn’t melt in a way that it could be ‘drizzled’ over the top – it also was too stiff and gooey. So I substituted some chocolate sauce I had and it was perfect!!