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If it weren't inordinately rich and gooey-and huge-would it still be German Chocolate Cake?

We wanted to preserve the rich chocolate flavor and keep the irresistible silky, fluffy texture of traditional chocolate mousse.

Recipes for low-fat brownies are not unknown, but so often they're dry, gummy, or short on chocolate flavor-prune-flavored brownies, anyone? We injected our low-fat brownies with rich chocolate flavor and developed an irresistible, fudgy texture similar to traditional versions.

We wanted a sheet cake with great taste and texture but not much fat. Unfortunately, every low-fat recipe we tried was bland, spongy, or dry.

We set out to discover how to arrive at rich chocolate flavor and creamy texture while reducing the fat as much as possible.