If we remove the pecans and coconut from the German Chocolate cake filling, does anyone know what the “end result” difference is between these? I know the filling has egg yolks, for example, and DDL doesn’t. But in the end, what is the difference in the taste, texture, etc?
I’ve never had DDL.
I’m making the double-chocoalte whammy this weekend for a friend’s b’day and was going to use either caramel sauce or German Chocolate cake filling (minus coconut and pecans, neither of which she likes). I decided on the latter, as she is a sweetened condensed milk fanatic. But then the DDL is also made with SCM, so I was considering that.
I know the method is different (the DDL I know of is just SCM sitting over a double boiler for an hour or so until nice and dark), but I didn’t know the difference in the end products.
Any thoughts, anyone???
Thanks so much!!!