German Chocolate Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 407.6
- Total Fat: 16.1 g
- Cholesterol: 104.7 mg
- Sodium: 361.8 mg
- Total Carbs: 64.4 g
- Dietary Fiber: 2.0 g
- Protein: 6.0 g
View full nutritional breakdown of German Chocolate Cake calories by ingredient
Introduction
Not exactly diet friendly, but with some subsitues it is lower in cal. & fat than original Not exactly diet friendly, but with some subsitues it is lower in cal. & fat than originalNumber of Servings: 16
Ingredients
-
1/2 c boiling water
4 oz bakers semi sweet chocolate
2 c sugar
1/2 c light butter
1/2 c applesauce, no sugar added
4 egg yolks
1 tsp vanilla
2 1/2 c cake flour
1 tsp baking soda
1 tsp salt
1 cup lowfat buttermilk
4 eggs whites, stiffly beaten
frosting:
1 c sugar
1 cup evaporated milk, nonfat
1/2 c light butter
3 egg yolks
1 tsp vanilla
1 1/3 c flaked coconut
1 cup chopped pecans
Directions
Heat oven to 350. Grease 2 square pans, 8x8x2 or 9x9x2, or 5 round, 8 or 9 1/2. Line bottoms with waxed paper. Pour boiling water over chocolate in small bowl and stir until chocolate is melted; cool.
Mix sugar, butter and applesauce in large bowl until light and fluffy. Beat in egg yolks 1 at a time. Beat in chocolate and vanilla at low speed. Mix in flour, baking soda, and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide badder amoung pans.
Bake until wooden pick comes out clean. 8" square pans 45 to 50 min, 9" square pans 40 to 45 min, 8" rounds 35 to 40 min. Fill layers and top with frosting.
Frosting: mix sugar, milk, butter,egg yolks and vanilla in 1 qt saucepan. Cook over med heat, stirring occationally, until thik, about 12 min. Stir in coconut and pecans. Beat until frosting is of spreading consistency.
Number of Servings: 16
Recipe submitted by SparkPeople user MARYFRYS.
Mix sugar, butter and applesauce in large bowl until light and fluffy. Beat in egg yolks 1 at a time. Beat in chocolate and vanilla at low speed. Mix in flour, baking soda, and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide badder amoung pans.
Bake until wooden pick comes out clean. 8" square pans 45 to 50 min, 9" square pans 40 to 45 min, 8" rounds 35 to 40 min. Fill layers and top with frosting.
Frosting: mix sugar, milk, butter,egg yolks and vanilla in 1 qt saucepan. Cook over med heat, stirring occationally, until thik, about 12 min. Stir in coconut and pecans. Beat until frosting is of spreading consistency.
Number of Servings: 16
Recipe submitted by SparkPeople user MARYFRYS.