German-Chocolate Cake
By: Anonymous
Published: Friday, February 12, 2010 - 2:59am

Ingredients




Cooking Spray
1 tablespoon Cake flour
cup Unsweetened cocoa
1 ounce Sweet baking chocolate
cup Boiling water
1 cup Granulated sugar
cup Packed brown sugar
3 tablespoons Butter or stick mar
2 tablespoons Vegetable oil
cup Plain fat-free yogurt
teaspoon Vanilla extract
teaspoon Coconut extract
2 lrgs Egg whites
cup Sifted cake flour
2 teaspoons Baking powder
teaspoon Baking soda
teaspoon Salt
1 cup Low-fat buttermilk
Coconut-Pecan frosting, ( see Recipe





Preparation

1 Preheat oven to 350 . Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbsp flour. 2 Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside. 3 Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended ( about 5 minutes ). Add yogurt, extracts, and egg whites; beat well. 4 Lightly spoon sifted flour into dry measuring cups, and level with a knife. 5 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. 6 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. 7 Place 1 cake layer on a plate; spread with 1/3 cups Coconut-Pecan 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. 8 Store cake loosely covered in refrigerator. 


Tools










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Preparation

 1  Preheat oven to 350 . Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbsp flour.  2  Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.  3  Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended ( about 5 minutes ). Add yogurt, extracts, and egg whites; beat well.  4  Lightly spoon sifted flour into dry measuring cups, and level with a knife.  5  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.  6  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.  7  Place 1 cake layer on a plate; spread with 1/3 cups Coconut-Pecan 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.  8  Store cake loosely covered in refrigerator.