Light German Chocolate Cake

READY IN: 1hr 25mins
Recipe by echo echo

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.

Top Review by nwill

Stop! Do not make this cake. It is a waste of time. Either pick a different recipe or go and buy a cake. I elected to make this for my Father's Birthday and lets just say my family voted and light and cake don't mix well - splurge on the real thing for a birthday. This will not be a recipe that I hold on to - the cake turned out very dense and awful tasting - not to mention the error in the step by step insructions of when to add the baking soda and baking powder - knowing how much my father love's German Chocolate Cake, I made this twice after baking the first one and then realizing the error. A complete waste of my evening and later to learn a waste of my time trying it.

Ingredients Nutrition

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 2½ 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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