German-Chocolate Cake with Coconut-Pecan Sauce

Southern Living
Impress your guests with the ultimate dessert recipe: moist chocolate cake drizzled with a sweet coconut-pecan sauce.
20 servings (serving size: 1 cake piece and 2 tablespoons sauce)


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1/3 cup butter or stick margarine
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


Preheat oven to 350°.

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° 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.

Created date

December 1999

Nutritional Information

Calories 267
Caloriesfromfat 30 %
Fat 8.9 g
Satfat 4.7 g
Monofat 3 g
Polyfat 0.7 g
Protein 3.7 g
Carbohydrate 44.5 g
Fiber 0.6 g
Cholesterol 25 mg
Iron 0.9 mg
Sodium 144 mg
Calcium 84 mg