Suppose I am making a German Chocolate Cake. I like more of the Coconut Pecan filling/frosting than just using it as a filling. However, I have not tried it as a filling when 2 layers are torted creating 3 layers of filling. Is this enough of the coc/pecan taste or could you fill it and frost it with the coc/pecan and then cover it with choc. frosting to "dress it up" so it can be smoothed and decorated.

This may sound nuts, but I'm making a b-day cake in Feb. and the recipient's favorite cake is German Choc. I want to make it and still have lots of the coc/pecan-that's what they like- but still be able to have a nice smooth surface to do some decorations on (but not fondant because that might be gross!).

Please help!
TIA,
Suz

I have used it as a filling and think it makes a good tasting cake. But if you want to add more coconut/pecan to it, use it to ice the sides of the cake, then ice the top in chocolate.

I was just going to say the opposite of TexasSugar. The last one I did, I torted the layers and did 3 layers of the coconut pecan filling. Then I iced the sides with chocolate frosting and the top with the coconut pecan. Borders were with chocolate frosting as well.

I have made a few German Chocolate Cakes. I didn't think they could be dressed up but they can I'll post the pics for you. They are topped and filled with the coconut topping.

HTH,
Lazy_Susan