If your son would like a really dark, chocolately moist cake I (and others here) can recommend my chocolate cake recipe, which is very easy.

colleen, I’d love your recipe, if I haven’t got it in the past.

I'm not a big fan of GCC but DH is. Though I haven't tried it, my guess is Ina's version is good.

I have made this one from Fine Cooking that got several thumbs-up.

https://www.finecooking.com/recipe/german-chocolate-cake

My pleasure:

Colleen's Chocolate Cake

1 Cup caster sugar
1 Cup brown sugar
2 eggs
250 g margarine (8 ounces)
2/3 Cup cocoa
1 Cup sour milk*
2 Tsp vanilla
1 Cup boiling strong coffee
3 Cup plain flour
2 Tsp baking soda

Preheat oven to 170C (325F), grease and line two 20cm (8") round cake tins.
Put ingredients into mixing bowl in order listed and turn on mixer. Beat until just combined. Pour into prepared tins and bake 45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and leave to stand in tins for 20 minutes. Turn out onto a rack to cool.

Ice with chocolate icing.

*If you have not got sour milk, add a tablespoon of lemon juice or vinegar to milk and leave in a warm place.~
NOTES : This is a very rich, almost black chocolate cake which stays moist for days and freezes well.

Edited to add “vanilla”

It looks perfect! Thanks.

Colleen, I see your recipe calls for 2 tsp. Of what? I’m wondering if it’s vinegar to sour the milk. Another question. Could I use buttermilk instead of the sour milk?

I love the recipe from the package of Baker's German Chocolate. A multi-generational favorite for years. https://www.myfoodandfamily.com/recipe/051120/bakers-germans-sweet-chocolate-cake

Yes please, Colleen, what 2 tsp....?

Oops! Copied and pasted and didn’t proof read 🤭

2 tsp vanilla

I can‘t see any reason not to substitute buttermilk for sour milk. The idea is to have an acidic milk to activate the bicarbonate of soda.

Also, while the original recipe uses margarine, I have used softened butter for some years now and it’s fine.

Thank you for all the clarification. 😀

I see Colleen's recipe calls for caster sugar. For people in the U.S., do you make your own or purchase?

I'm wondering if making it in the blender scars the plastic of the blender jar.

I cant find caster sugar either. i have in the past used the food processor with what i think are good results.

If you have ”superfine” (not powdered) sugar, it’s the same thing.

This is an African Violet forum. Can you please only post what pertains to African Violets and not just "cross post" your messages to all of your groups? Thank you. Rosie

Rosie, I don’t get what you’re referring to.. I posted this thread for German Chocolate cake. Houzz insistes that you can only post to more than 1 forum, so we have to post it to another. Please refer to the original post to this thread.

I never post to more than one forum.

I never used to. But I can’t post to just one forum now.

I usually only post to one forum. I don't understand your comment, Louise. Are you also the original poster on this German Chocolate post and posting under Louiseab and under HU-695174405?

If not, Rosie1949 is speaking to the original poster.

Yes,it was me. i have no idea, at all why, but lately my posts sometimes come up with my name and other times it comes up as Hu…. I wonder it that’s why i had to post in other forums. Maybe that name is not recognized by Houzz

I hate these HU numbers. You don't know who is posting or who you're replying to. It's as if everyone with a number is anonymous ( except John Liu who signs his posts when he posts under a number name). Just me venting!

Hi,,,no it is a setting. This has been an issue ever since HOUZZ took over (among other things) from GWF, I belong to more than 12 forums and when I post to AV forum I click on only that forum I want my message to go to etc. If my message is for African Vioet forum AND Gesneriad forum I have to click on BOTH. but it does not go to the other ones. I know because I check. Thank you all for trying to fix this and I will admit that cake sounds good!!!! Rosie