German Chocolate Cake with Coconut Pecan Frosting

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.

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