Makeover German Sweet Chocolate Cake 2 ounces German sweet chocolate, chopped 1/4 cup water 1/3 cup butter, softened 3/4 cup sugar 1/3 cup sugar blend 2 egg yolks 1 package (5 ounces) prune baby food 1 teaspoon vanilla extract 2-1/2 cups cake flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 4 egg whites FROSTING: 2/3 cup sugar 3/4 cup plus 3 tablespoons reduced-fat evaporated milk, divided 2 egg yolks, beaten 5 tablespoons butter, cubed 3/4 cup flaked coconut, lightly toasted Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover German Sweet Chocolate Cake cont. 3/4 teaspoon vanilla extract 1/4 cup finely chopped pecans, toasted Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool. In a large mixing bowl, beat the butter, sugar and sugar blend until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in the baby food, chocolate mixture and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 24-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove and discard waxed paper. For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring to a rapid boil over medium heat. Boil for 5-6 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally. Gradually whisk in yolks. Cook and stir over medium-low heat for Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

Makeover German Sweet Chocolate Cake 8-12 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut and vanilla. Cool to room temperature. Place one cake layer on a serving plate; spread with a third of the frosting. Top with a second cake layer, another third of the frosting and the third cake layer. Stir pecans into remaining frosting; spread over top layer. Refrigerate leftovers. Yield: 16 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008