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.
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