I made the CI cake this morning – not the icing, just the cake part. While it’s definitely less sweet than the original German chocolate cake, it’s not what I’m going for. And what I’m learning is this that you can’t just take a plain old chocolate cake, frost it with the coconut/pecan icing, and call it German chocolate cake.
For one thing, you should stick with the actual green box German’s chocolate from Kraft. Yes, it’s sweet and not as convenient as using semi-sweet, but it has a unique flavor to it that anyone whose grandma (Hello, Bessie!) made the original cake over and over would remember. See, now that I’ve tried the traditional against the new-fashion cake, it’s all coming back to me.
So despite all the complaining I did about the first cake, its texture is far better than the other. The cake flour plus the folded in egg whites gave it the light, ethereal texture that I’m going for – like the texture of cake mix cake but with better flavor. Yes, the egg whites were a pain, but they were worth it.
Furthermore, after eating an actual piece of the previous German chocolate cake, I’m less bothered by the sweet. It’s sweet, but not cloying. Maybe as little as 1 less tablespoon sugar would make it better? How much sugar could I remove from the original without wrecking the cake.
And finally, as much as I love sour cream in chocolate cakes, the buttermilk flavor is a key component to authentic German Chocolate Cake. We can’t take out the buttermilk.
So now I’m back to liking this version best even thought it’s sweet.
I’m going to make one final version and will report back. If the final German Chocolate Cake doesn’t work out, I’m going to call it a day and make a Tunnel of Fudge cake.