GUILT-FREE GERMAN CHOCOLATE CAKE RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 23
Steps:
- MAKE BATTER Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk chocolate, cocoa, and boiling water in bowl until smooth; let cool. Combine flour and baking soda in separate bowl. With electric mixer on medium-low speed, beat butter, sugars, and salt until combined. Increase speed to medium and beat until mixture -lightens in color and sticks to sides of bowl, about 1 minute. Scrape down bowl, then add eggs, 1 at a time, and mix until well combined, about 45 seconds. Reduce speed to low and add chocolate mixture and vanilla until incorporated. Add flour mixture in three additions, alternating with 2 additions of sour cream, and mix until just combined. BAKE CAKE Divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 10 to 15 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack and cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days.) MAKE FROSTING Whisk evaporated milk, cornstarch, butter, brown sugar, and salt in saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened, about 1 minute. Off heat, stir in vanilla and all but 1 tablespoon each of pecans and coconut. Cool to room temperature. ASSEMBLE CAKE Place 1 cake round on serving platter. Spread with half of frosting, then top with second cake. Spread remaining frosting over top of cake. Sprinkle with remaining pecans and coconut. Serve.
GERMAN CHOCOLATE CAKE
According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.
GUILT-FREE CHOCOLATE CAKE
You won't miss the fat when you taste this moist, fudgy dessert. I substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake. -Brenda Ruse, Truro, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 399mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 5g protein.
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