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Diane's German Chocolate Cake
September 28, 2011

This cake is a little more time consuming to make, but it has always turned out great for me. I like to use chocolate instant pudding instead of vanilla, and I used 1/2 cup oil instead of 1/3 cup to make it a bit moister. The batter will turn out incredibly thick and compact. You'll have to spoon the batter into the cake pans instead of pouring. For the topping, even though it seems to be runny while you are cooking it, don't worry, when it cools down and you add the nuts and coconut, the topping will thicken up enough. Also after refrigerating the cake to make the topping set, I like to cover the sides with chocolate frosting using the Creamy Chocolate Frosting recipe from this site. That covers the sides nicely and makes for a beautiful cake!

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