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

Elizabeth J. Taliaferro
Recipe by Southern Living September 2005

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Recipe Summary

Yield:
20 servings (serving size: 1 cake piece and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

267 calories; calories from fat 30%; fat 8.9g; saturated fat 4.7g; mono fat 3g; poly fat 0.7g; protein 3.7g; carbohydrates 44.5g; fiber 0.6g; cholesterol 25mg; iron 0.9mg; sodium 144mg; calcium 84mg.
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