German Chocolate Cake

[kirra]

German Chocolate Cake

Do not substitute fat-free sour cream for the low-fat sour cream, or the cake will taste gummy. The coconut and nuts can be toasted simultaneously on a rimmed baking sheet in a 325 degree oven until the coconut shreds are a mix of golden brown and white and the nuts have deepened in color, about 15 minutes.

Ingredients:

Cake:

3 ounces milk chocolate, chopped
3 tablespoons Dutch-processed cocoa powder
1/3 cup boiling water
1 1/3 cups 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, room temperature
1 teaspoon vanilla extract
1/2 cup low-fat sour cream, room temperature

Frosting:

1 cup fat-free evaporated milk
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

Preparation:

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk chocolate, cocoa, and boiling water in bowl until smooth; let cool. Combine flour and baking soda in separate bowl. With electric mixer on medium-low speed, beat butter, sugars, and salt until combined. Increase speed to medium and beat until mixture lightens in color and sticks to sides of bowl, about 1 minute. Scrape down bowl, then add eggs, one at a time, and mix until thickened and well combined, about 45 seconds. Reduce speed to low and add chocolate mixture and vanilla until incorporated. Add flour mixture in three additions, alternating with 2 additions of sour cream, and mix until just combined.

Grease and flour two 9-inch cake pans. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 10 to 15 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack. Cool cakes completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days.)

Frosting:
Whisk evaporated milk, cornstarch, butter, brown sugar, and salt in saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened, about 1 minute. Off heat, stir in vanilla and all but 1 tablespoon each of pecans and coconut. Cool to room temperature.

Assembly:
Place 1 cake round on serving platter. Spread half of frosting over cake, then top with second cake round. Spread remaining frosting over top of cake. Sprinkle cake with remaining pecans and coconut. Serve. Serves 12.

Nutritional Info:
Calories 340
Total fat 13 g
Saturated Fat 7 g