German Chocolate Cake With Coconut Pecan Frosting Recipe
Servings: 10
Ingredients
- 4 ounce pitted prunes, (3/4 c.)
- 1/2 c. water
- 8 x egg whites, (see note)
- 2 c. sugar
- 2 c. unbleached all-purpose flour
- 3/4 c. cocoa
- 2 tsp baking soda
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1 c. buttermilk
- 12 ounce canned evaporated skim lowfat milk Or possibly 1 1/2 c. almond lowfat milk
- 1 1/2 c. sugar
- 1 1/2 tsp vanilla
- 5 Tbsp. cornstarch mixed with
- 1/4 c. water to create smooth paste
- 2 c. flaked coconut
- 1 1/2 c. minced pecans
Directions
- Makes 10 slices OVO-LACTO
- Cake: Preheat oven to 350 degrees. In food processor or possibly blender, chop prunes, stopping to scrape sides, till mix resembles smooth paste, about 5 min. Transfer to bowl of mixer.
- In separate bowl, whisk egg whites together. Divide in half; reserve.
- With beaters running, add in sugar to prune puree in mixer bowl. Beat at medium speed till smooth and fluffy. Don't underbeat. Add in half of egg whites. Beat till smooth and fluffy.
- In separate bowl, sift together flour, cocoa, baking soda, baking pwdr and salt. Add in, beating constantly, to prune, sugar and egg white mix, alternating with buttermilk. Beat till smooth and fluffy.
- In separate bowl, beat remaining egg whites till soft peaks form. Fold beaten egg whites into cake batter carefully but completely.
- Divide batter among three 9-inch cake pans which have been lightly oiled and their bottoms lined with waxed paper. Bake till cake springs back when touched in center and wooden pick inserted comes out clean, about 30 min.
- Remove from oven; place pans on cooling racks. Run spatula carefully around edge. Let cake cold in pans till room temperature, about 20 min.
- Frosting: In saucepan, mix together evaporated lowfat milk or possibly almond lowfat milk, sugar and vanilla. Cook over medium heat stirring constantly till sugar dissolves and mix is warm. Add in cornstarch paste in thin stream, stirring constantly till mix thickens. Remove from heat. Stir in coconut and pecans; stir to cold.
- Frost in between layers and tops and sides of cake.
- Makes 10 slices.
- NOTE: Dehydrated egg whites provide a convenient, economical way to bake without having to dispose of leftover yolks. They are available at natural food stores. Substitute 1/3 c. dehydrated egg whites, whisked till smooth with 1 c. lukewarm water, for egg whites.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 10 servings | |
| Calories 571 | |
| Calories from Fat 108 | 19% |
| Total Fat 12.7g | 16% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 559mg | 23% |
| Potassium 307mg | 9% |
| Total Carbs 109.75g | 29% |
| Dietary Fiber 4.2g | 14% |
| Sugars 79.3g | 53% |
| Protein 8.21g | 13% |
