need german chocolate recipe [Archive] - CookingLight.com Community

Natasha

01-26-2001, 05:29 PM

Here you go. I haven't tried either one, though.

1. German-Chocolate Cake

SOURCE: Cooking Light YEAR: March 1998 PAGE: 84

INGREDIENTS FOR 18 SERVINGS:
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
3/4 cup packed brown sugar
3 tablespoons butter or stick 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
Coconut-Pecan Frosting

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1
tablespoon 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). Add yogurt, extracts, and egg
whites; beat well.

5. 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.

6. Pour cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 350 degrees 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.

7. Place 1 cake layer on a plate; spread with 1/3 cup 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. Yield: 18 servings.

NUTRITIONAL INFORMATION:
CALORIES 311 (27% from fat); FAT 9.2g (sat 4.2g, mono 2.6g, poly 1.4g);
PROTEIN 4.6g; CARB 52.7g; FIBER 0.3g; CHOL 35mg; IRON 2.2mg; SODIUM 186mg;
CALC 111mg

CookWare(tm) from Cooking Light(r)

Coconut-Pecan Frosting

SOURCE: Cooking Light YEAR: March 1998 PAGE: 84

INGREDIENTS FOR 16 SERVINGS:
2 tablespoons butter or stick 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-colored corn syrup
2 large egg yolks
1/2 cup flaked sweetened coconut, toasted
2-1/2 teaspoons vanilla extract
1/8 teaspoon coconut extract

INSTRUCTIONS:
1. Melt butter in a medium saucepan over medium-high heat. Add chopped pecans,
and saute until the pecans are browned (about 2-1/2 minutes). Remove mixture
from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup, and egg
yolks, and stir well. Cook 2 minutes over medium-high heat or until thick,
stirring constantly. Remove from heat, and stir in flaked coconut and
extracts. Pour mixture into a bowl; cover and chill until slightly stiff
(about 15 minutes). Yield: 2 cups

__

2. German-Chocolate Cake With Coconut-Pecan Sauce

Recipe By :Cooking Light Magazine. December 1999. Page: 96.
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter or stick margarine
1 bar (4-ounce) 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
Coconut-Pecan Sauce

1. Preheat oven to 350 degrees.

2. Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth. Stir in sugar, water, and vanilla. Add egg whites and egg, stirring with a whisk. 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. Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack. Serve cake with Coconut-Pecan Sauce. Yield: 20 servings (serving size: 1 cake piece and 2 tablespoons sauce).

(Totals include Coconut-Pecan Sauce)

- - - - - - - - - - - - - - - - - - -

Per serving: 100 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 22g Carbohydrate; 9mg Cholesterol; 71mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : The Coconut-Pecan Sauce can be found in the 1999 December issue.

Coconut-Pecan Sauce from 12/99.
CookWare(tm) from Cooking Light(r).

Coconut-Pecan Sauce

SOURCE: Cooking Light YEAR: 1999 ISSUE: December PAGE: 96

INGREDIENTS FOR 21 SERVINGS:
1-1/2 cups sugar
2-1/2 tablespoons cornstarch
1 (12-ounce) can evaporated low-fat milk
3 tablespoons butter or stick margarine
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1-1/2 teaspoons vanilla extract

INSTRUCTIONS:
1. Combine sugar and cornstarch in a medium, heavy saucepan. Add milk;
stir with a whisk. Add butter. Bring to a boil over medium heat; cook
1 minute. Stir constantly. Remove from heat; stir in pecans, coconut,
and vanilla. Serve warm. Yield: 2-2/3 cups (serving size: about 2
tablespoons).

[This message has been edited by Natasha (edited 01-26-2001).]