German Chocolate Cake with Coconut-Pecan Filling
Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV
This cake has made it into the dessert hall of fame, but a closer look reveals shortcomings: faint chocolate flavor, microsuede-like texture, and a complicated mixing process.
WHY THIS RECIPE WORKS
We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously s...