Light German Chocolate Cake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 18
• cooking spray
• 1 tablespoon cake flour
• 1/2 cup unsweetened cocoa
• 1 ounce sweet baking chocolate
• 1/2 cup boiling water
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 3 tablespoons butter or 3 tablespoons margarine, softened
• 2 tablespoons vegetable oil
• 1/4 cup plain fat-free yogurt
• 2 1/2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 2 large egg whites
• 2 1/4 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat buttermilk
• 2 tablespoons butter or 2 tablespoons margarine
• 1/3 cup finely chopped pecans
• 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 yolks
• 1/2 cup sweetened flaked coconut, toasted
• 2 1/2 teaspoons vanilla extract
• 1/8 teaspoon coconut extract

Recipe

• 1 preheat oven to 350°.
• 2 coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbs flour.
• 3 combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
• 4 combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
• 5 add yogurt, extracts, and egg whites; beat well.
• 6 lightly spoon sifted flour into dry measuring cups, and level with a knife.
• 7 combine sifted flour through salt.
• 8 add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
• 9 pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
• 10 bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
• 11 cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
• 12 place 1 cake layer on a plate; spread with 1/3 cup coconut-pecan frosting, and top with another cake layer.
• 13 spread with 1/3 cup frosting (below), and top with remaining cake layer.
• 14 spread remaining frosting over top and sides of cake.
• 15 store cake loosely covered in refrigerator.
• 16 frosting:.
• 17 melt butter in a medium saucepan over medium-high heat.
• 18 add chopped pecans, and sauté until the pecans are browned (about 2½ minutes).
• 19 remove mixture from heat, and stir in sugar, cornstarch, and salt.
• 20 add milk, syrup, and egg yolks, and stir well.
• 21 cook 2 minutes over medium-high heat or until thick, stirring constantly.
• 22 remove from heat, and stir in flaked coconut and extracts.
• 23 pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).