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German-Chocolate Cake with Coconut-Pecan Sauce

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

Ingredients

  • 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
  • Coconut-Pecan Sauce

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  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° 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.