German-chocolate cake

18 Servings

Ingredients

Quantity Ingredient
Cooking Spray
1 tablespoon Cake flour
½ cup Unsweetened cocoa
1 ounce Sweet baking chocolate
½ cup Boiling water
1 cup Granulated sugar
¾ cup Packed brown sugar
3 tablespoons Butter or stick margarine; softened
2 tablespoons Vegetable oil
¼ cup Plain fat-free yogurt
2½ teaspoon Vanilla extract
½ teaspoon Coconut extract
2 larges Egg whites
2¼ cup Sifted cake flour
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 cup Low-fat buttermilk
Coconut-Pecan frosting; ( see Recipe )

Directions

Preheat oven to 350°. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbsp flour.

Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended ( about 5 minutes ). Add yogurt, extracts, and egg whites; beat well.

Lightly spoon sifted flour into dry measuring cups, and level with a knife.

Combine sifted flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.

Pour cake batter into prepared pans. Sharply tap once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with ⅓ cups Coconut-Pecan Frosting, and top with another cake layer. Spread with ⅓ cup frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Store cake loosely covered in refrigerator.

Recipe by: Cooking Light - March 1998 Posted to EAT-L Digest by The Taillons <taillon@...> on Feb 21, 1998

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