Light German Chocolate Cake |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 18 |
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This is a relatively low-fat, low-calorie version of the rich dessert. It comes from Cooking Light, March 1998. Cooking time includes cooling time, too. UPDATE: In step 7, flour through salt means the ingredients on the ingredient list between sifted flour and salt. 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 |
1/4 cup packed brown sugar |
3 tablespoons butter or 3 tablespoons 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 |
2 tablespoons butter or 2 tablespoons 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 corn syrup |
2 large egg yolks |
1/2 cup sweetened flaked coconut, toasted |
2 1/2 teaspoons vanilla extract |
1/8 teaspoon coconut extract |
Directions:
1. Preheat oven to 350°.
2. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs 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).
5. Add yogurt, extracts, and egg whites; beat well.
6. Lightly spoon sifted flour into dry measuring cups, and level with a knife.
7. Combine sifted flour through salt.
8. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
9. Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
10. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
12. Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
13. Spread with 1/3 cup frosting (below), and top with remaining cake layer.
14. Spread remaining frosting over top and sides of cake.
15. Store cake loosely covered in refrigerator.
16. FROSTING:.
17. Melt butter in a medium saucepan over medium-high heat.
18. Add chopped pecans, and sauté until the pecans are browned (about 21/2 minutes).
19. Remove mixture from heat, and stir in sugar, cornstarch, and salt.
20. Add milk, syrup, and egg yolks, and stir well.
21. Cook 2 minutes over medium-high heat or until thick, stirring constantly.
22. Remove from heat, and stir in flaked coconut and extracts.
23. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).
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