Light German Chocolate Cake

Name: Light German Chocolate Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 18 serving(s)
Ingredients: 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; 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

(5)

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.

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READY IN: 1hr 25mins

SERVES: 18

UNITS: US

INGREDIENTS

Nutrition

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

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.
FROSTING:
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).