Prep 20 mins
Cook 40 mins
This is one of the simplest cakes you'll ever make. The frosting is put on the cake before it is baked - spread on the bottom of the pan. This is a "makeover" recipe, made healthier than a traditional German chocolate cake. Be sure to use the "lighter" ingredients as listed to ensure that it is healthier. HINT: The topping for this cake sticks better when the cake is cooled almost to room temperature.
- 2 tablespoons light butter
- 3⁄4 cup water
- 2⁄3 cup packed brown sugar
- 3⁄4 cup sweetened flaked coconut
- 1 1⁄2 cups mini marshmallows
- 1⁄2 cup chopped pecans
- 5 egg whites
- 1 cup 2% buttermilk
- 1⁄2 cup nonfat sour cream
- 1⁄3 cup unsweetened applesauce
- 1 (18 1/4 ounce) box German chocolate cake mix
- Preheat oven to 250°F; lightly spray a 13x9-inch baking dish with nonstick spray.
- In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the prepared baking dish. Sprinkle with coconut, marshmallows, and pecans evenly over the melted sugar mixture.
- In a large bowl, using an electric mixer set on high speed, beat the egg whites for 30 seconds, or just until frothy. Beat in the buttermilk, sour cream, and applesauce. Add the cake mix and beat on low speed for 30 seconds, or just until moistened. Beat for an additional 2 minutes. Scrape into the pan, smoothing it evenly.
- Bake for 40 minutes, or until a wooden pick inserted into the center comes out clean and the cake is pulling away from the sides of the pan.
- Cool in the pan on a rack. To serve, cut into squares and invert onto individual plates. Replace any loose toppings. Serve warm or cool.