German-Chocolate Cake With Coconut-Pecan Sauce

Total Time
50mins
Prep
15 mins
Cook
35 mins

After the "cooking spray" in the ingredients, the rest of the ingredients are for the sauce, Z would not let me post it that way or I am too blonde to figger it out. LOL At the other site, this got rave reviews, especially the sauce. Prep time is approximate. Can't wait to try it! This is posted for ZWT 2010. Recipe from Southern Living, September, 2005.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 350°.
  2. Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth.
  3. Stir in sugar, water, and vanilla.
  4. Add egg whites and egg, stirring with a whisk.
  5. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth.
  6. Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan.
  7. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.
  8. Serve cake with Coconut-Pecan Sauce.
  9. Coconut-Pecan Sauce:.
  10. Combine sugar and cornstarch in a medium, heavy saucepan.
  11. Add milk; stir with a whisk.
  12. Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly.
  13. Remove from heat; stir in pecans, coconut, and vanilla. Serve warm over cake.