German Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 646.3
- Total Fat: 34.8 g
- Cholesterol: 101.3 mg
- Sodium: 421.8 mg
- Total Carbs: 81.3 g
- Dietary Fiber: 4.6 g
- Protein: 9.7 g
View full nutritional breakdown of German Chocolate Cake calories by ingredient
Introduction
Made with olive oil gives it a hint of healthiness. Made with olive oil gives it a hint of healthiness.Number of Servings: 12
Ingredients
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Frosting ingredients:
1 can (13 oz) Milk, canned, evaporated
4 large Egg Yolk
50 grams Brown Sugar
200 grams Granulated Sugar
7 oz Coconut, sweetened
180 grams Pecans
Cake ingredients:
270 grams Flour, white
300 grams Granulated Sugar
42 grams Cocoa, dry powder, unsweetened
1.5 tsp Baking Soda
1.5 tsp Baking Powder
3 grams Salt
2 large Egg, fresh, whole, raw
99 grams Olive Oil
1 cup Almond Breeze Almond Coconut Milk Blend Unsweetened
1 tbsp Vanilla Extract
3 serving cafe bustelo instant espresso (by KOLIVIAJ)
0.75 cup (8 fl oz) Water, tap
80 grams Pecans
Directions
Make the frosting:
Combine ingredients in a saucepan (minus the coconut and pecans) and heat on medium heat until thickened (about 6 minutes) stirring constantly. Add in the coconut and refrigerate until ready to assemble cake. Just prior to assembling the cake add in the pecans.
For the cake:
preheat oven to 350.
grease two 8-inch round cake pans and line the bottoms with parchment.
place the pecans in a food processor and grind them until you have small crumbs.
pour the remaining crumbs into a large bowl and whisk in the rest of the dry ingredients. in a medium bowl, whisk together all of the wet ingredients except for the boiling water. whisk the wet ingredients into the dry ingredients and then stir in the boiling water. it will be a very thin batter. pour into cake pans and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 28 minutes.
let the cakes cool in the pans for 10 minutes, and then turn them onto a greased cooling rack. Place in freezer for about an hour prior to assembly
To assemble the cake:
Slice the cake layers in half crosswise. Divide the frosting into four equal portions and spoon frosting between layers.
Serving Size: 1 piece
Number of Servings: 12
Recipe submitted by SparkPeople user STOECJ01.
Combine ingredients in a saucepan (minus the coconut and pecans) and heat on medium heat until thickened (about 6 minutes) stirring constantly. Add in the coconut and refrigerate until ready to assemble cake. Just prior to assembling the cake add in the pecans.
For the cake:
preheat oven to 350.
grease two 8-inch round cake pans and line the bottoms with parchment.
place the pecans in a food processor and grind them until you have small crumbs.
pour the remaining crumbs into a large bowl and whisk in the rest of the dry ingredients. in a medium bowl, whisk together all of the wet ingredients except for the boiling water. whisk the wet ingredients into the dry ingredients and then stir in the boiling water. it will be a very thin batter. pour into cake pans and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 28 minutes.
let the cakes cool in the pans for 10 minutes, and then turn them onto a greased cooling rack. Place in freezer for about an hour prior to assembly
To assemble the cake:
Slice the cake layers in half crosswise. Divide the frosting into four equal portions and spoon frosting between layers.
Serving Size: 1 piece
Number of Servings: 12
Recipe submitted by SparkPeople user STOECJ01.
