Ingredients for Light German Chocolate Cake
- Cooking Spray
- Cake Flour
- Unsweetened Cocoa
- Sweet Baking Chocolate
- 1 cup boiling water
- Granulated Sugar
- Brown Sugar
- 1/4 cup (1/2 stick) unsalted butter
- Vegetable Oil
- Plain Fat Free Yogurt
- Vanilla Extract
- Coconut Extract
- 2 large egg whites
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- Low Fat Buttermilk
- Pecans
- 2 tablespoons cornstarch
- Fat Free Sweetened Condensed Milk
- Light Corn Syrup
- 2 large egg yolks
- Sweetened Flaked Coconut
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How to Make Light German Chocolate Cake
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a small bowl, whisk together 1/4 cup unsweetened cocoa powder and 4 ounces of semi-sweet chocolate, chopped.
- Add 1 cup of boiling water and stir until chocolate is completely melted and smooth. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy.
- Beat in 2 large egg whites, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the melted chocolate mixture until evenly distributed.
- Pour batter evenly into the prepared pans.
- Gently tap the pans on the counter to remove air bubbles.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the frosting:
- In a medium saucepan, melt 1/4 cup (1/2 stick) unsalted butter over medium heat.
- Add 1 cup chopped pecans and sauté until lightly browned.
- Remove from heat and stir in 1/2 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
- Whisk in 1 cup milk, 1/2 cup light corn syrup, and 2 large egg yolks until smooth.
- Cook over medium heat for 2-3 minutes, or until thickened, stirring constantly.
- Remove from heat and stir in 1 cup sweetened flaked coconut, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Pour frosting into a bowl, cover, and chill until slightly thickened.
- Once cakes are completely cool, frost the layers and the sides of the cake with the chilled coconut-pecan frosting.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
101g
Fat
19g
Carbs
14g
