German Chocolate Cake with Coconut-Pecan Filling

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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.

SERVES 12 to 16

TIME 2½ hours, plus 2 hours chilling and 1 hour cooling

has video

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...

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