Cake: 7 pt. German Chocolate Cake
Source of Recipe
Cooking Light Mag. M/98 - 7 Points
Recipe Introduction
serves 18.
List of Ingredients
cooking spray
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 cup granulated sugar
3/4 cup packed brown sugar
3 tablespoons butter or stick margarine softened
2 tablespoons vegetable oil
1/4 cup plain nonfat yogurt
2 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 large egg whites
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lowfat buttermilk
Coconut-Pecan Frosting*
2 tablespoons butter or stick margarine
1/3 cup finely chopped pecans
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup fat- free sweetened condensed milk
1 tablespoon light-colored corn syrup
2 large egg yolks
1/2 cup flaked sweetened coconut -- toasted
2 1/2 teaspoons vanilla extract
1/8 teaspoon coconut extractRecipe
1. Preheat oven to 350 degrees.
2. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
3. Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
4. Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg whites; beat well.
5. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.
6. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.
7. Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield: 18 servings
*Coconut-Pecan Frosting
1. Melt butter in a medium saucepan over medium-high heat. Add chopped pecans, and saute until the pecans are browned (about 2 2/1 minutes). Remove mixture from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup, and egg yolks, and stir well. Cook 2 minutes over medium-high heat or until thick, stirring constantly. Remove from heat, and stir in flaked coconut and extracts. pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes). Yield: 2 cups.
Calories: 311 (27% from fat); Fat 9.2g(sat 4.2g, mono 2.6g, poly 1.4g); Pro 4.6g; Carb 52.7g; Fiber 0.3g; chol 35mg; Iron 2.2mg; Sod 186mg; Calc 111mg.
MC Formatted by Sue B 3/98. Submitted to the WW forum 6-29-98 by Sue B.
Posted to MM-Recipes Digest V4 #7 by Deb Leger on Sep 5, 2000.
Notes: This German-Chocolate Cake went from 32.6 fat grams in the original to 9.2.
|
|
member logon
