I made this for my dad's birthday. I found it to be a lot moister than the usual German chocolate cake.

Recipe Summary

Servings:
24
Yield:
2 - 9 inch pans
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.

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  • In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.

  • In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.

  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.

Nutrition Facts

142 calories; protein 2.2g; carbohydrates 23.5g; fat 4.8g; cholesterol 22.7mg; sodium 85.6mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2008
This wasn't as moist as I expected but it was a good cake. I increased the german chocolate to 6 ounces. I did not have round cake pans so I baked in a 9 x 13 square pan and crossed my fingers. The cake was done perfectly at the recommended time! I need to update this two days later - after the cake came out of the oven I frosted it 24 hours later. It was good then. I had some the next day (48 hours on the clock) and it was FANTASTIC. Do try to make this cake 2 days ahead if possible it becomes more moist with time! Read More
(31)

Most helpful critical review

Rating: 1 stars
07/07/2008
This recipe was a disaster. The first time I tried it I followed it exactly. I did everything exactly as instructed. I allowed the cake to cool completely. It fell apart and had no taste. Yes it was moist but it was so moist that it stuck to the top of my mouth and was incredibly difficult to eat. But I still was willing to give the recipe a chance. I thought with some changes I could make it have some flavor. No amount of changes will make this recipe good. I have made three cakes based on this recipe all of which are inedible. I am very good at baking. Almost everything I make turns out well. This recipe seems like it should be good but it is in fact the worst recipe I have tried on allrecipes.com. Read More
(42)
35 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 4
Rating: 1 stars
07/07/2008
This recipe was a disaster. The first time I tried it I followed it exactly. I did everything exactly as instructed. I allowed the cake to cool completely. It fell apart and had no taste. Yes it was moist but it was so moist that it stuck to the top of my mouth and was incredibly difficult to eat. But I still was willing to give the recipe a chance. I thought with some changes I could make it have some flavor. No amount of changes will make this recipe good. I have made three cakes based on this recipe all of which are inedible. I am very good at baking. Almost everything I make turns out well. This recipe seems like it should be good but it is in fact the worst recipe I have tried on allrecipes.com. Read More
(42)
Rating: 5 stars
02/08/2008
This wasn't as moist as I expected but it was a good cake. I increased the german chocolate to 6 ounces. I did not have round cake pans so I baked in a 9 x 13 square pan and crossed my fingers. The cake was done perfectly at the recommended time! I need to update this two days later - after the cake came out of the oven I frosted it 24 hours later. It was good then. I had some the next day (48 hours on the clock) and it was FANTASTIC. Do try to make this cake 2 days ahead if possible it becomes more moist with time! Read More
(31)
Rating: 5 stars
08/29/2002
This cake was well received by my boyfriend's family (100% true blooded Germans)... In fact, everyone came back for seconds! The cake's flavor was wonderful and it was very moist. I used Dr. Pepper for the cola and added 1/2 t. baking powder and salt. This is a keeper! Read More
(27)
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Rating: 5 stars
03/09/2006
The 8 of us who ate this cake found it to be moist and flavorful. I increased the amount of chocolate to 7 oz and used semisweet chocolate since we can't get German chocolate here and it still tasted like a German chocolate cake. I also added 1/2 tsp each of baking powder and of salt as others had suggested. Read More
(14)
Rating: 5 stars
12/12/2007
I can make this but I can't keep it in the house!! Personally I find most cakes to dry for my taste BUT this is perfectly moist and wonderful. I'm trying out different frostings with it but this recipe is amazing!! Read More
(12)
Rating: 5 stars
05/16/2008
This cake was very moist and delicious. I made a few changes as suggested by other reviewers. I added 1/2 teaspoon each of baking powder and salt. I also used Dr. Pepper instead of cola. I topped and filled it with Coconut Pecan Frosting I by Marsha. I frosted the sides with a rich chocolate buttercream. Yum Yum. Read More
(10)
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Rating: 4 stars
05/29/2004
I used skyzmum's tip and added 3 more ozs. of chocolate and sbander's suggestion and added 1/2 tsp. ea. of baking powder and salt. This cake is very moist and very good! The icing is delicious much better than store bought. Read More
(10)
Rating: 3 stars
05/26/2008
The coca cola flavor in this cake just wasn't my thing. Read More
(7)
Rating: 2 stars
01/31/2003
This cake was super-moist but it had no taste. All the taste came from the Coconut-Pecan frosting. It still went like wild-fire at the party but I wasn't happy with the result. Read More
(5)
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