Homemade German Chocolate Cake

  • Directions
  •  Step 1
  • Preheat oven to 350°.
  •  Step 2
  • Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
  •  Step 3
  • Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
  •  Step 4
  • 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.
  •  Step 5
  • Lightly spoon sifted flour into dry measuring cups, and level with a knife. 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.
  •  Step 6
  • Pour cake batter into prepared pans. Sharply tap pans 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.
  •  Step 7
  • Place 1 cake layer on a plate; spread with 1/3 cup 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. Store cake loosely covered in refrigerator.
  • Nutrition
  • Per Serving:
  • 311 calories; calories from fat 27%; fat 9.2g; saturated fat 4.2g; mono fat 2.6g; poly fat 1.4g; protein 4.6g; carbohydrates 52.7g; fiber 0.3g; cholesterol 35mg; iron 2.2mg; sodium 186mg; calcium 111mg.
  • ENJOY!!