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.
- 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
Directions See How It's Made
- 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).