I bought a magazine a few weeks ago. Paid ten dollars for this magazine and didn’t even think twice about it. This magazine is all about food…good food…with recipes and I plan on making everything in it…well most of it. Don’t worry though I’m not going to get all Julie and Julia on you…I don’t have time for that. I’m only going to share the recipes that are worth eating more than once.
As I looked through my new favorite magazine I came across a recipe for Reduced Fat German Chocolate Cake. When I saw this…my eyebrow raised and I scanned the recipe…then went on to the next page. Thought to myself…that can’t be good…why would they put this nonsense in here.
Well today I got a serious craving for something sweet and phoned my mom to help me with this dilemma. My mom had to remind me that we have to look good for my sister’s wedding in March…so choosing between making some Chewy Brownies or Reduced Fat Cake…that decision wasn’t hard to make at all.
So I went ahead and made the German Chocolate Cake. The recipe is easy, just a little time consuming.
Once the cake was baked, cooled then frosted, I cut myself a slice quick, fast and a hurry and took a big bite. To my surprise it was very yummy and light. You can tell the difference from the regular good ol’ fatty German Chocolate Cake, but this works for those who are trying to watch their figure or not feel so guilty for eating three pieces of cake in one sitting.
So if your struggling on the new Point-Plus Plan…then this recipe is for you.
Make it, bake it and enjoy the goodness.
Reduced Fat German Chocolate Cake
adapted from The Best of America’s Test Kitchen 2011
3 ounces milk chocolate, chopped (heaping 1/3 cup if using milk chocolate morsels)
3 tablespoons Dutch-processed cocoa powder
1/3 cup boiling water
1 1/3 cups unbleached 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, at room temperature
1 teaspoon vanilla extract
1/2 cup low-fat sour cream, at room temperature
1 cup fat-free evaporated milk (I used whole)
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 and chopped fine
1/2 cup sweetened shredded coconut, toasted
Start with toasting the coconut and nuts in a 325-degree oven, shaking the pan often, for about 15 minutes.
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
Whisk the chocolate, cocoa, and boiling water in a bowl until smooth and let cool. Combine the flour and baking soda in a separate bowl, set aside.
With an electric mixer on medium-low speed, beat the butter, sugars, and salt until combined. Increase the speed to medium and beat until the mixture lightens in color and sticks to the sides of the bowl, about 1 minute.
Scrape down the bowl, then add the eggs, 1 at a time and mix until well combined, about 45 seconds. Reduce the speed to low and add the chocolate mixture and vanilla until incorporated. Add the flour mixture in 3 additions, alternating with 2 additions of sour cream and mix until just combined.
Divide the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, 1o to 15 minutes. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack and cool completely, at least 1 hour.
Whisk the evaporated milk, cornstarch, butter, brown sugar and salt in a medium saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until the mixture is thickened, about 1 minute. Remove mixture from heat, stir in the vanilla and all but 1 tablespoon each of the pecans and coconut. Cool to room temperature.
Place 1 cake round on a platter. Spread with half of the frosting, then top with second cake. Spread the remaining frosting over the top of the cake. Sprinkle with the remaining pecans and coconut and serve.