posted by mamaSue 08-10-100 4:14 PM
* Exported from MasterCook *
German-Chocolate Cake With Coconut-Pecan Sauce
Recipe By :Cooking Light Magazine. December 1999. Page: 96.
Serving Size : 20 Preparation Time :0:00
Categories : Cake/Cupcakes Desserts
Amount Measure Ingredient -- Preparation Method
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1/3 cup butter or stick margarine
1 bar (4-ounce) 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
Coconut-Pecan Sauce
Preheat oven to 350 degrees.
Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth. Stir in sugar, water, and vanilla. Add egg whites and egg, stirring with a whisk.
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.
Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.
Serve cake with Coconut-Pecan Sauce. Yield: 20 servings (serving size: 1 cake piece and 2 tablespoons sauce). (Totals include Coconut-Pecan Sauce)
Per serving: 176 Calories (kcal); 2g Total Fat; (8% calories from fat); 2g Protein; 39g Carbohydrate; 9mg Cholesterol; 71mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates
* Exported from MasterCook *
Coconut-Pecan Sauce
Recipe By :Cooking Light, December 1999, page 96
Serving Size : 0 Preparation Time :0:00
Categories : Cake/Cupcakes Icings/Frosting
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sugar
2 1/2 tablespoons cornstarch
1 can evaporated low-fat milk -- (12-ounce)
3 tablespoons butter or stick margarine
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 1/2 teaspoons vanilla extract
Combine sugar and cornstarch in a medium, heavy saucepan. Add milk; stir with a whisk. Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly. Remove from heat; stir in pecans, coconut, and vanilla. Serve warm. Yield: 2-2/3 cups (serving size: about 2 tablespoons).
NUTRITIONAL INFORMATION: CALORIES 110 (29% from fat); FAT 3.5g (sat 1.6g, mono 1.4g, poly
0.4g); PROTEIN 1.5g; CARB 18.8g; FIBER 0.2g; CHOL 5mg; IRON 0.1mg; SODIUM 40mg; CALC 51mg