Recipe - German-Chocolate Cake

Cooking Spray
1 tablespoon Cake flour
One half cup Unsweetened cocoa
1 ounce Sweet baking chocolate
One half cup Boiling water
1 cup Granulated sugar
Three fourths cup Packed brown sugar
3 tablespoon Butter or stick margarine;
softened
2 tablespoon Vegetable oil
One fourth cup Plain fatfree yogurt
2 One half teaspoon Vanilla extract
One half teaspoon Coconut extract
2 lg Egg whites
2 One fourth cup Sifted cake flour
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1 cup Lowfat buttermilk
CoconutPecan frosting; (
see Recipe )

Preheat oven to 350°. Coat 3 (8inch) round cake pans with cooking spray,
and dust with 1 tbsp 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 wellblended ( 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 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 cups CoconutPecan 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.

Recipe by: Cooking Light March 1998

Posted to EATL Digest by The Taillons taillon@ACCESS.MOUNTAIN.NET on
Feb 21, 1998