German-Chocolate Cake

Photo by: Dan4th

German-Chocolate Cake

Food Ingredients:
Cooking Spray 1 tablespoon Cake flour cup Unsweetened cocoa 1 ounce Sweet baking chocolate cup Boiling water 1 cup Granulated sugar cup Packed brown sugar 3 tablespoons Butter or stick mar 2 tablespoons Vegetable oil cup Plain fat-free yogurt teaspoon Vanilla extract teaspoon Coconut extract 2 lrgs Egg whites cup Sifted cake flour 2 teaspoons Baking powder teaspoon Baking soda teaspoon Salt 1 cup Low-fat buttermilk Coconut-Pecan frosting, ( see Recipe

Recipe preparation:
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 boiling water, stirring until chocolate melts. Set aside. 3 Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended ( about 5 minutes ). Add yogurt, extracts, and egg whites; beat well. 4 Lightly spoon sifted flour into dry measuring cups, and level with a knife. 5 Combine sifted flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture. 6 Pour cake batter into prepared pans. Sharply tap once on counter to remove air bubbles. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks. 7 Place 1 cake layer on a plate; spread with 1/3 cups Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. 8 Store cake loosely covered in refrigerator.

Recipe source: Foodista recipe