German-Chocolate Cake with Coconut-Pecan Sauce

Impress your guests with the ultimate dessert recipe: moist chocolate cake drizzled with a sweet coconut-pecan sauce.

Yield: 20 servings (serving size: 1 cake piece and 2 tablespoons sauce)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 30%
  • Fat: 8.9g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.7g
  • Carbohydrate: 44.5g
  • Fiber: 0.6g
  • Cholesterol: 25mg
  • Iron: 0.9mg
  • Sodium: 144mg
  • Calcium: 84mg

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

Preparation

  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.
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