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Add a photoCook's Country Magazine featured a Reduced-Fat German Chocolate Cake. I decided to give this recipe a try because I was impressed with the calorie and fat reduction: Traditional: This version: Calories: 740 Calories: 340 Fat: 45g Fat: 13g Saturated Saturated Fat: 23g Fat: 13g I was pleased that the cake turned out very moist! Overall the cake was very easy to make, as was the frosting. I'd make this recipe again! You can see how I made this cake, along with some baking tips by clicking on the recipe source to my food blog.
Raciónes: 12 servings
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Ingredientes
- FOR THE CAKE:
- 3 ounces milk chocolate , chopped
- 3 tablespoons Dutch-processed cocoa powder
- 1/3 cup boiling water
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter , softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 3 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1/2 cup low-fat sour cream , room temperature
- FOR THE FROSTING:
- 1 cup fat-free evaporated milk
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 2/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/3 cup pecans , toasted (see note) and chopped fine
- 1/2 cup sweetened shredded coconut , toasted (see note)
- NOTE: Avoid fat-free sour cream, which will make the cake gummy. Toast the coconut and nuts in a 325-degree oven, shaking the pan often, for about 15 minutes.
Direcciones
- MAKE BATTER Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans.
- Whisk chocolate, cocoa, and boiling water in bowl until smooth; let cool.
- Combine flour and baking soda in separate bowl. With electric mixer on medium-low speed, beat butter, sugars, and salt until combined. Increase speed to medium and beat until mixture -lightens in color and sticks to sides of bowl, about 1 minute.
- Scrape down bowl, then add eggs, 1 at a time, and mix until well combined, about 45 seconds.
- Reduce speed to low and add chocolate mixture and vanilla until incorporated. Add flour mixture in three additions, alternating with 2 additions of sour cream, and mix until just combined.
- BAKE CAKE Divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 10 to 15 minutes.
- Cool cakes in pans 10 minutes, then turn out onto wire rack and cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days.)
- MAKE FROSTING Whisk evaporated milk, cornstarch, butter, brown sugar, and salt in saucepan over medium-high heat until bubbling, about 3 minutes.
- Continue to cook until mixture is thickened, about 1 minute.
- Off heat, stir in vanilla and all but 1 tablespoon each of pecans and coconut. Cool to room temperature.
- ASSEMBLE CAKE Place 1 cake round on serving platter. Spread with half of frosting, then top with second cake. Spread remaining frosting over top of cake. Sprinkle with remaining pecans and coconut. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 327 | |
| Calories from Fat 118 | 36% |
| Total Fat 13.48g | 17% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 258mg | 11% |
| Potassium 180mg | 5% |
| Total Carbs 46.32g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 32.89g | 22% |
| Protein 5.44g | 9% |
