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Receta German Chocolate Cake
by Global Cookbook

German Chocolate Cake
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Ingredientes

  • Cooking Spray
  • 1 Tbsp. Cake flour
  • 1/2 c. Unsweetened cocoa
  • 1 ounce Sweet baking chocolate
  • 1/2 c. Boiling water
  • 1 c. Granulated sugar
  • 3/4 c. Packed brown sugar
  • 3 Tbsp. Butter or possibly stick margarine, softened
  • 2 Tbsp. Vegetable oil
  • 1/4 c. Plain fat-free yogurt
  • 2 1/2 tsp Vanilla extract
  • 1/2 tsp Coconut extract
  • 2 lrg Egg whites
  • 2 1/4 c. Sifted cake flour
  • 2 tsp Baking pwdr
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 c. Low-fat buttermilk Coconut-Pecan frosting, ( see Recipe )

Direcciones

  1. Preheat oven to 350 . Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbsp flour.
  2. Combine cocoa and chocolate in a small bowl; add in boiling water, stirring till chocolate melts. Set aside.
  3. Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer till well-blended ( about 5 min ). Add in yogurt, extracts, and egg whites; beat well.
  4. Lightly spoon sifted flour into dry measuring c., and level with a knife.
  5. Combine sifted flour, baking pwdr, baking soda and salt. Add in flour mix to creamed mix alternately with buttermilk, beginning and ending with flour mix. Beat in cocoa mix.
  6. Pour cake batter into prepared pans. Sharply tap once on counter to remove air bubbles. Bake at 350 for 25 min or possibly till a wooden pick inserted in center comes out clean. Cold in pans 10 min, and remove from pans. Cold completely on wire racks.
  7. Place 1 cake layer on a plate; spread with 1/3 c. Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 c. frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
  8. Store cake loosely covered in refrigerator.