Ingredients for German Chocolate Cake With Coconut Pecan Sauce
- Unsalted Butter
- Sweet Baking Chocolate
- 1/2 cup granulated sugar
- 1 cup water
- Vanilla Extract
- 4 large egg whites
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- cooking spray
- 1/4 cup cornstarch
- Evaporated Low Fat Milk
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup chopped pecans
- Sweetened Flaked Coconut
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How to Make German Chocolate Cake With Coconut Pecan Sauce
- Preheat oven to 350°F (175°C).
- In a large microwave-safe bowl, combine 1 cup (2 sticks) unsalted butter and 1 cup unsweetened chocolate. Microwave on high for 1 minute, or until melted, stirring until smooth.
- Stir in 2 cups granulated sugar, 1 cup water, and 1 teaspoon vanilla extract.
- Add 4 large egg whites and 2 large eggs, whisking until well combined.
- Lightly spoon 2 1/2 cups all-purpose flour into dry measuring cups and level with a knife.
- In a separate bowl, whisk together the flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the chocolate mixture, whisking until smooth.
- Coat a 13x9 inch baking pan with cooking spray.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting.
- Meanwhile, prepare the Coconut Pecan Sauce:
- In a medium, heavy saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- Gradually whisk in 2 cups milk.
- Add 1/4 cup (1/2 stick) unsalted butter.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 1 minute, continuing to stir.
- Remove from heat and stir in 1 cup chopped pecans, 1 cup sweetened shredded coconut, and 1 teaspoon vanilla extract.
- Serve warm coconut pecan sauce over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
207g
Fat
39g
Carbs
23g
