Reduced-Fat German Chocolate Cake
If it weren't inordinately rich and gooey-and huge-would it still be German Chocolate Cake?
Why This Recipe Works
Although we usually don’t cut portion size to reduce calorie count, a triple-layer Reduced-Fat German Chocolate Cake was too over-the-top. Two layers provided an ample serving. Despite the cake’s namesake, we rejected traditional German’s chocolate as it tasted more of sugar than anything else. Instead we used a combination of chopped milk chocolate and Dutch-processed cocoa. For frosting with deep caramel flavor, we relied entirely on brown sugar. Fatty egg yolks typically thicken the frosting, but we found cornstarch worked equally well in our Reduced-Fat German Chocolate Cake recipe without so many added calories.
© 2018 America's Test Kitchen. All rights reserved.