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German Chocolate: German-Chocolate Cake (Cooking Light)

Source of Recipe

Cooking Light March 1998


List of Ingredients

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 fat-free 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 low-fat 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 extract


Recipe

Preheat oven to 350ºF. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour. Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside. 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. 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. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350¼F 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. 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: Melt butter in a medium saucepan over medium-high heat. Add chopped pecans, and saute until the pecans are browned (about 2 1/2 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.