Servings: 9-10 You’ll need: 1 pkg. (4 oz.) German Sweet Chocolate 1-2/3 cup all-purpose flour 1-1/3 cup sugar or Splenda for baking 1 tsp. baking powder 1/2 tsp baking soda 1/8 tsp. salt 1/2 c. low-fat buttermilk 1/2 c. fat-free sour cream 1/4 c. unsweetened applesauce 1 tsp. vanilla 5 large egg whites Preheat oven to 350 degrees F. In a saucepan combine chocolate and 1/3 cup water. Microwave in a large microwavable bowl on high 1-1/2 mins. Stir after 1 min., until chocolate is completely melted. All chocolate mixture to complete cool. In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, buttermilk, sour cream, applesauce and vanilla. Beat with an electric mixer on low to medium speed, until fully combined, scrapping down the sides of the inside of the bowl with a spatula. Beat on high speed for 2 minutes. Add egg whites and beat on med.-high speed for 2 more mins. Pour into 2 greased and lightly floured 8.5″ or 9.5″ round baking pans. Bake in 350 degree F oven from 30-40 mins., or until and toothpick inserted in the center comes out clean. Cool on racks 10 mins. Loosen sides with a knife or spatula and remove from pans onto cooling racks. When completely cooled frost with coconut pecan frosting and enjoy! Coconut Pecan Frosting 1 large egg white 1 (12 oz.) can fat-free evaporated milk 1-1/2 cup sugar or Splenda for baking 1/2 cup light butter 1 pkg. (7 oz.) flaked coconut 1 cup chopped pecan pieces In a medium saucepan beat egg slightly. Stir in evaporated milk, sugar and light butter. Cook and stir over medium heat for about 10-12 mins., or until thickened and bubbly – careful not to burn mixture. Stir in coconut and pecan pieces. Allow to thoroughly cool and spread on each cake layer top then stacking layers and coating the sides of the two layer German Chocolate Cake.
0 Comments
“I served this at our Easter Dinner, especially for my dad (who just loves Pineapple Upside-Down Cake) and was saying over and over that he hadn’t eaten any in a long while. He ate and enjoyed every bite on Easter! Father’s Day is coming up very soon, so I’ll be sure to make him another one then!” -Karen Servings: 12 You’ll need: 1/4 cup light brown sugar 2 Tbsp. light butter 1 small can of pineapple slices in 100% juice, drained 3-4 maraschino cherries, stems removed (if any) and halved 1-1/4 cup all-purpose flour 1/4 cup sugar 1 tsp. baking powder 1/2 tsp baking soda 1 cup low-fat buttermilk 1/4 cup canola oil 1 large egg 1 tsp. vanilla extract Buttery non-stick cooking spray Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with non-stick cooking spray. In a large non-stick skillet, combine brown sugar and light butter. Set heat to medium-low and cook, stirring frequently, until the butter melts and the sugar dissolves; about 3 minutes. Set aside. Make a single layer of the drained pineapple rings on the bottom of the non-stick coated baking pan. Put cherry halves upside down in the middle of each ring. Drizzle sugar coating mixture over layer of fruit and set aside. In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda. In a separate medium bowl whisk together buttermilk, oil, egg and vanilla extract. Slowly add the buttermilk vanilla mixture to the flour mixture, while stirring, until fully incorporated into a smooth cake batter. Pour the batter evenly over the single layer of fruit and bake for about 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool about 20-30 minutes. Run a very thin plastic knife or spatula around the cake to loosen it from the pan. Invert it onto a serving plate and lift off the pan. Allow to complete cool and store in a covered cake container (refrigeration recommended), until ready to serve…enjoy! Karen’s Note: I can’t believe how wonderful this cake is for the size…my dad just loved it! You may want to make two of these Pineapple Upside-Down Cakes or make it as well as my Cran-Apple Upside-Down Cake for a dessert variation…enjoy! “This is a great breakfast, brunch, after-dinner cake to serve with hot coffee or tea and the “best ever” upside-down cake recipe that I’ve ever made.” -Karen Servings: 12 You’ll need: 1/4 cup light brown sugar 2 Tbsp. light butter 1 tsp. lemon juice 2 Red Delicious apples, peeled, cored and sliced 2 Tbsp. water 1/3 cup dried cranberries 1-1/4 cup all-purpose flour 1/4 cup sugar 1 tsp. baking powder 1/2 tsp baking soda 1 cup low-fat buttermilk 1/4 cup canola oil 1 large egg 1 tsp. vanilla extract Buttery non-stick cooking spray Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with non-stick cooking spray. In a large non-stick skillet, combine brown sugar, butter and lemon juice. Set heat to medium-low and cook, stirring frequently, until the butter melts and the sugar dissolves; about 3 minutes. Add the sliced apples and water; cook about 7-10 minutes, stirring frequently on medium-high heat, until apples are tender and golden in color. Arrange the apple slices and cranberries in a “flat as possible” single layer in the non-stick coated baking pan. Top with any remaining cranberries and brown sugar mixture. Set aside. In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda. In a separate medium bowl whisk together buttermilk, oil, egg and vanilla extract. Slowly add the buttermilk vanilla mixture to the flour mixture, while stirring, until fully incorporated into a smooth cake batter. Pour the batter evenly over the cranberry-apple mixture. Bake about 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool about 10-15 minutes. Run a very thin plastic knife or spatula around the cake to lossen it from the pan. Invert it onto a serving plate and lift off the pan. Serve while still warm or allow to complete cool and store in a covered cake container, until ready to serve…enjoy! Karen’s Note: This low-sugar, low in saturated fat cake is a wonderful dessert idea and surprisingly sweet enough for any “sweet tooth”! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
All
Archives
June 2017
|