Light German Chocolate Cake

Recipe by echo echo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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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).
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