More ingredients- 1/2 teaspoon vanilla
1/4 teaspoon salt
1.Place a rack in middle of oven and preheat to 350 degrees. Coat
two 9- x 1 1/2-inch round cake pans with cooking spray. Line
bottoms with parchment paper and spray the parchment.
2. For cake- Place chocolate in a medium bowl, add boiling water,
and whisk until smooth. Add yogurt, oil, vinegar, and vanilla to
chocolate mixture and whisk until combined. Add egg whites; whisk
until smooth.
3. In a large bowl, combine the next 5 dry ingredients (through
salt). Pour chocolate mixture into flour mixture and whisk just until
combined. Divide batter between the prepared pans. Tap pans
lightly on a work surface to pop any air bubbles.
4. Bake for 30-35 minutes, until a wooden toothpick inserted in the
centers of the cakes comes out clean (leave oven on). Cool in pans
on wire racks for 15 minutes. Turn the cakes out of the pans,
remove the parchment, and cool completely.
5. For topping- Spread the pecans and coconut on a large baking
sheet and toast in the oven, stirring once, until lightly browned (10-
12 minutes); set aside. Whisk together evaporated milk and
cornstarch in a small, heavy saucepan. Heat over medium-high heat
and cook, whisking constantly, until thick and foamy (it will happen
almost all at once), about 4 minutes. Whisk in sugar, butter, vanilla,
and salt; cook for 3 1/2 minutes, until thickened. Transfer to a bowl
and cool to room temperature. Stir in coconut and pecans before
frosting.
6. Place 1 cake layer on a platter and spread half the frosting over
top of cake. Add the remaining cake layer and spread with the
remaining frosting over top. Slice and serve.
Serving
Suggestions
1 slice=380 calories
Originally Submitted
2/1/2015
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