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Makeover German Sweet Chocolate Cake

 Makeover German Sweet Chocolate Cake
"This is a delicious family recipe that I just love," writes Patricia Peebles from Springfield, Missouri. It's been slimmed-down using, but hasn't lost any of its original flavor.
16 ServingsPrep: 50 min. Bake: 25 min. + cooling

Ingredients

  • 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
  • 3/4 teaspoon vanilla extract

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Makeover German Sweet Chocolate Cake (continued)

Ingredients (continued)

  • 1/4 cup finely chopped pecans, toasted

Directions

  • 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 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 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. 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 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.
Nutritional Facts: 1 slice equals 330 calories, 14 g fat (7 g saturated fat), 75 mg cholesterol, 284 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.