ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

German-Chocolate Cake

Photo: Oxmoor House
Yield 18 servings
We've lightened up a traditional German chocolate cake but kept the flavor in the moist chocolate cake layers and the gooey coconut-pecan frosting.

Ingredients

  • 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

Nutrition Information

  • calories 311
  • caloriesfromfat 27 %
  • fat 9.2 g
  • satfat 4.2 g
  • monofat 2.6 g
  • polyfat 1.4 g
  • protein 4.6 g
  • carbohydrate 52.7 g
  • fiber 0.3 g
  • cholesterol 35 mg
  • iron 2.2 mg
  • sodium 186 mg
  • calcium 111 mg

How to Make It

  1. Preheat oven to 350°.

  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° 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.