German-Chocolate Cake With Coconut-Pecan Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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After the cooking spray in the ingredients, the rest of the ingredients are for the sauce, Z would not let me post it that way or I am too blonde to figger it out. LOL At the other site, this got rave reviews, especially the sauce. Prep time is approximate. Can't wait to try it. Recipe from Southern Living, September, 2005. Ingredients:
1/3 cup unsalted butter |
1 (4 ounce) bar sweet baking chocolate, chopped |
1 1/4 cups sugar |
1/2 cup water |
1 1/2 teaspoons vanilla extract |
2 large egg whites |
1 large egg |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
cooking spray |
1 1/2 cups sugar |
2 1/2 tablespoons cornstarch |
1 (12 ounce) can evaporated low-fat milk |
3 tablespoons butter or 1/2 cup margarine |
1/3 cup chopped pecans |
1/4 cup sweetened flaked coconut |
1 1/2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350°.
2. Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth.
3. Stir in sugar, water, and vanilla.
4. Add egg whites and egg, stirring with a whisk.
5. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth.
6. Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan.
7. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.
8. Serve cake with Coconut-Pecan Sauce.
9. Coconut-Pecan Sauce:.
10. Combine sugar and cornstarch in a medium, heavy saucepan.
11. Add milk; stir with a whisk.
12. Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly.
13. Remove from heat; stir in pecans, coconut, and vanilla. Serve warm over cake.
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