Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Nancy Baggett
Recipe by Cooking Light March 1998

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Credit: Oxmoor House

Recipe Summary test

Yield:
18 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.

  • Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

311 calories; calories from fat 27%; fat 9.2g; saturated fat 4.2g; mono fat 2.6g; poly fat 1.4g; protein 4.6g; carbohydrates 52.7g; fiber 0.3g; cholesterol 35mg; iron 2.2mg; sodium 186mg; calcium 111mg.
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