German Chocolate Cake

[Guest guest]

I've got to admit, I'm pretty hard pressed for " German " recipes!!!

 

* Exported from MasterCook *

 

German-Chocolate Cake

 

Recipe By : Cooking Light March 1998

Serving Size : 18 Preparation Time :0:00

Categories : Chocolate Cakes & Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 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

 

1. Preheat oven to 350°F.

 

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°F 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.

 

Calories 311 (27% from fat); fat 9.2g (sat 4.2g, mono 2.6g, poly 1.4g);

protein 4.6g; carbohydrate 52.7g; fiber 0.3g; cholesterol 35mg; iron 2.2mg;

sodium 186mg; calcium 111mg.

 

WW-7 points.

 

Coconut-Pecan Frosting:

 

1. Melt butter in a medium saucepan over medium-high heat. Add chopped

pecans, and sauté 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.

 

Busted by Gail Shermeyer <4paws

 

 

 

 

 

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