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Old 09-09-1999, 11:11 AM   #15
SueC
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Join Date: Aug 1999
Posts: 154

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* Exported from MasterCook *

German-Chocolate Cake - 7 Points

Recipe By :Cooking Light, March, 1998
Serving Size : 18 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Cake
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce baking chocolate -- sweetened
1/2 cup boiling water
1 cup sugar
3/4 cup packed brown sugar
3 tablespoons butter
2 tablespoons vegetable oil
1/4 cup plain nonfat yogurt
2 1/2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
--Coconut-Pecan Frosting
2 tablespoons butter
1/3 cup pecan -- finely chopped
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 yolk
1/2 cup sweetened coconut flakes -- toasted
2 1/2 teaspoons vanilla extract

CAKE: Preheat oven to 350 degrees.
Coat 3 (8 inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
Combine cocoa and chocolat in 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, extract and egg whites; beat well.
Lightly spoon sifted flour into dry measuring cups, and level with a knife. combine sifted flour, baking powder, baking soda, and slat. 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. sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees 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, top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.
COCONUT-PECAN FROSTING: Melt butter in a medium saucepan over medium-high heat. Add chopped pecans, and sate until the pecans are browned (about 2 1/2 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 extract. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes). Yield : 2 cups.
NI: Calories 311; Fat 9.2; Fiber 0.3
Submitted to REG 6 by Suzanne C.

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