Prep 25 mins
Cook 1 hr
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.
- 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
COCONUT PECAN FROSTING
- 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
- Preheat oven to 350°.
- Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs 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 through 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 and sharply tap pans once on counter to remove air bubbles.
- Bake at 350° 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 (below), and top with remaining cake layer.
- Spread remaining frosting over top and sides of cake.
- Store cake loosely covered in refrigerator.
- Melt butter in a medium saucepan over medium-high heat.
- Add chopped pecans, and sauté until the pecans are browned (about 2½ 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).
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.
This cake came out very, very dense and then I realized that there is an error in the recipe. The recipe calls for baking soda and baking powder, but the directions never say when to add it. I didn't realize this until after I took the cakes out of their pans. What a waste of 2 hours! UPDATE: I tried this recipe again after re-reading it a dozen times to see if the soda and baking powder were left out. The author said that it was in the recipe, but to me it was very unclear. So, I made the cake again. It turned out lighter but very dry, after baking for 20 minutes in 2 square pans instead of 3 round. I think that maybe "light" and "german chocolate cake" just shouldn't go together. The cake tasted ok, but was disappointing as a birthday cake. I won't use this recipe again.
Fabulous! Is it reduced calorie? This cake was extremely light and silky. The chocolate flavor was divine. My boyfriend loves German Chocolate cake and said it was the best cake he's ever had. It baked up light and puffed slightly over the top of the pan nice and even. Definitely will make this again. Thank you!