I baked a German chocolate cake with ATK’s frosting and brought it to a dinner party. I was chasing a taste memory of a homemade German chocolate cake I had at a sleepover in 7th grade – not too chocolatey, with buttermilk or sour cream in the batter. I attempted to get there repurposing my red velvet cake recipe minus the food coloring plus an extra Tbsp. cocoa. It could have used more chocolate but had a lovely soft, fluffy texture. I found the frosting a little runny but good. Everyone seemed to like the combination and I left them with slices for breakfast.
I froze the rest; don’t need that temptation!
ETA: I split one round and froze the second, which was plenty.
