So, here was my first attempt at making a German Chocolate cake from scratch (the batter and the frosting). It’s a valentine’s cake for my husband, and he has given me two very big thumbs up on it, and he is the most picky person I know when it comes to German Chocolate cakes (considering it’s his FAVORITE dessert).
Had a little problem with the cake staying together, I’m not sure if it was too moist, but I still think I did pretty good for my first time.

It looks lovely! 

Your cake looks wonderful. Did you use Rose’s recipe that’s on the blog? Happy Valentine’s Day!!!!!

Great job WM - nothing says love like a handmade baked good!

WICKEDMOM:
  Good morning Mom. Welcome to our culinary club & happy to meet you today. I enjoyed viewing your cake phots’s. The cakes look fine to me. Mom, If you seem to have any concerns still about the cake & it’s excessive possible moistness feel free Mom to post the recipe & it’s directions & anything else you think is important about your baking experience baking this cake. We can then slightly alter the recipe to your specifications. That is not a problem.
  Good luck to you & enjoy the rest of the day young lady.

  ~FRESHKID.

I don’t believe it was the recipe itself that I had the problem with. I think I sprayed too much Pam Baking into the pans (I have a problem of doing that).

Here’s the recipe that I used.
http://www.delish.com/recipefinder/german-chocolate-cake-3520

And the frosting
http://www.delish.com/recipefinder/coconut-pecan-filling-3128

Nice cake! I must have missed this post first time around. Hope you had a lovely valentines day.

WICKEDERIN:
  Good morning Erin. How are we today???. I read your post saying you feel you employed too much of that PAM junk. Well perhaps Erin. However my friend, I will relate to you that I have discovered. The reason your cake came out looking too wet.
Or very moistful.
  Now then, Erin, there are cake recipes that are designed to be out of balance. This isn’t one of them…however if you omit one maneuver by following the recipe you will have a cake that is out of balance. It is called a “HI~RATIO CAKE FORMULA.” That is how you baked this cake…no fault of your own but of the recipe due to their omission.
HI~RATIO CAKE FORMULA:
  This is when the weight of the sugar exceeds the weight of the flour we now have a condition that requires a ingredient that you do not have.It is called “EMULSIFIED SHORTENING”.  The sugar in this recipe amounts to 14, oz… the flour approx 9.5 to 9.625, oz. (9 5/8).
  What we have here is this. Notice in the directions it instructs you whip of the egg whites. But it fails to tell you to incorporate to employ a sugar amount. These words are omitted. Sooo, you mixed in all of the sugar into the mix. Now then Erin, you generally employ about 1, oz of sugar for 1, egg white. Sooo, if we remove 4, oz (1/2 cup plus 1 or 2 TBLS) of sugar from the mix & use it for the meringue you recipe is now properly balanced within a reasonable amount of plus or minus 15%..
  Erin, If you require assistance to do the egg whites our members can tell you how better than I can…post back if you like.
    Well Erin, I think we both solved the mystery of the “DROWNED OUT CAKE”. Make this cake again & let us know what you think of the recipe.
  Good luck to you in your baking projects & enjoy the rest of the day.

  ~FRESHKID.

Oooooh!!!! I understood that completely!!

I will have to try that next time and let y’all know how it came out (or if someone else plans on making it with the improved directions please let us know how it came out….as you can see the moisture in the layers in the pictures)