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German Chocolate Cake - 2

Cuisine: German
Courses: Dessert
Serves: 18 people

Recipe Ingredients

  Cooking spray
1 tablespoon 15mlCake flour
1/2 cup 55g / 1.9ozUnsweetened cocoa
1 oz 28gSweet baking chocolate
1/2 cup 118mlBoiling water
1 cup 198g / 7ozGranulated sugar
3/4 cup 120g / 4.2ozPacked brown sugar
3 tablespoons 45mlButter or stick margarine - softened
2 tablespoons 30mlVegetable oil
1/4 cup 59mlPlain fat-free yogurt
2 1/2 teaspoons 12mlVanilla extract
1/2 teaspoon 2.5mlCoconut extract
2 teaspoons 10mlEgg whites (large)
2 1/4 cups 140g / 4.9ozCake flour - sifted
2 teaspoons 10mlBaking powder
1/2 teaspoon 2.5mlBaking soda
1/2 teaspoon 2.5mlSalt
1 cup 237mlLow-fat buttermilk
  Coconut-pecan frosting - ( see recipe )

Recipe Instructions

Preheat oven to 350F. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbs 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 350F 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 1/3 cups Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Source:
Cooking Light - March 1998

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