Makeover German Sweet Chocolate Cake Recipe

Makeover German Sweet Chocolate Cake Recipe
Makeover German Sweet Chocolate Cake Recipe photo by Taste of Home
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Makeover German Sweet Chocolate Cake Recipe

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"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.
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 for baking
  • 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, lightly beaten
  • 5 tablespoons butter, cubed
  • 3/4 cup flaked coconut, lightly toasted
  • 3/4 teaspoon vanilla extract
  • 1/3 cup chopped pecans, toasted

Directions

Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the waxed paper. Set aside. In a small saucepan, heat chocolate and water over low heat until melted. Remove from the heat; cool.
In a large mixing bowl, beat butter, sugar and sugar substitute until well blended. Beat in 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 the 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. 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 5-7 minutes or until mixture is thickened and is light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 7 minutes to cool slightly, stirring occasionally. (TESTER, please record time it takes to get down to 155°...once it gets to 155, proceed with the recipe.)
Gradually whisk in yolks. Cook and stir over medium-low heat for 8-12 minutes or until frosting reaches 170° and is thickened and glossy. 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; top with a third of frosting. Repeat layers. Stir pecans into remaining frosting; place third layer on cake and spread frosting over top. Refrigerate leftovers. Yield: 16 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Makeover German Sweet Chocolate Cake in Light & Tasty December/January 2008, p11

Nutritional Facts

1 slice: 330 calories, 14g fat (7g saturated fat), 75mg cholesterol, 284mg sodium, 48g carbohydrate (29g sugars, 1g fiber), 6g protein.

  • 2 ounces German sweet chocolate, chopped
  • 1/4 cup water
  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1/3 cup sugar blend for baking
  • 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, lightly beaten
  • 5 tablespoons butter, cubed
  • 3/4 cup flaked coconut, lightly toasted
  • 3/4 teaspoon vanilla extract
  • 1/3 cup chopped pecans, toasted
  1. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the waxed paper. Set aside. In a small saucepan, heat chocolate and water over low heat until melted. Remove from the heat; cool.
  2. In a large mixing bowl, beat butter, sugar and sugar substitute until well blended. Beat in 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 the butter mixture alternately with buttermilk, beating well after each addition.
  3. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans.
  4. 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.
  5. For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring to a rapid boil over medium heat. Boil for 5-7 minutes or until mixture is thickened and is light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 7 minutes to cool slightly, stirring occasionally. (TESTER, please record time it takes to get down to 155°...once it gets to 155, proceed with the recipe.)
  6. Gradually whisk in yolks. Cook and stir over medium-low heat for 8-12 minutes or until frosting reaches 170° and is thickened and glossy. Remove from the heat; stir in butter until melted. Stir in coconut and vanilla. Cool to room temperature.
  7. Place one cake layer on a serving plate; top with a third of frosting. Repeat layers. Stir pecans into remaining frosting; place third layer on cake and spread frosting over top. Refrigerate leftovers. Yield: 16 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Makeover German Sweet Chocolate Cake in Light & Tasty December/January 2008, p11

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