German-chocolate Cake With Coconut-pecan Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1/3 cup unsalted butter
• 1 (4 ounce) bar sweet baking chocolate, chopped
• 1 1/4 cups sugar
• 1/2 cup water
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• cooking spray
• 1 1/2 cups sugar
• 2 1/2 tablespoons cornstarch
• 1 (12 ounce) can evaporated low-fat milk
• 3 tablespoons butter or 1/2 cup margarine
• 1/3 cup chopped pecans
• 1/4 cup sweetened flaked coconut
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350°.
• 2 place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth.
• 3 stir in sugar, water, and vanilla.
• 4 add egg whites and egg, stirring with a whisk.
• 5 lightly spoon flour into dry measuring cups, and level with a knife. combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth.
• 6 coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan.
• 7 bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. cool cake in pan on a wire rack.
• 8 serve cake with coconut-pecan sauce.
• 9 coconut-pecan sauce:.
• 10 combine sugar and cornstarch in a medium, heavy saucepan.
• 11 add milk; stir with a whisk.
• 12 add butter. bring to a boil over medium heat; cook 1 minute. stir constantly.
• 13 remove from heat; stir in pecans, coconut, and vanilla. serve warm over cake.